I can’t even begin to tell you how much I love a good parcel. Not the kind you order online and obsessively track—though let’s be honest, that’s satisfying too—but the kind you pull fresh from the oven, golden and flaky, and bursting with savoury, creamy goodness. These chicken filo parcels are that kind of joy. Comfort wrapped in pastry.
I first made these on a whim after a cold-weather fridge raid—you know, when you just want something cozy, but refuse to go to the shop. It was meant to be “a quick thing,” and suddenly the kitchen smelled like sage and garlic, and I found myself sitting at the table with a parcel in one hand and a glass of red in the other. Total magic. If you love a crispy shell with a creamy middle, keep reading. This one’s for you.
Why You’ll Love It
- That contrast of crisp filo and creamy filling? It’s addictive.
- Perfect for using up leftover chicken or veggies.
- Feels fancy but it’s honestly easy enough for a weeknight.
- You can prep them ahead and bake later—win!
- Freezer-friendly and picky-eater approved.
- They look impressive, even if they’re a bit rustic (like mine usually are).
Ingredients
- 400g skinless boneless chicken thighs, cubed
- 1½ tbsp plain flour
- 1½ tbsp vegetable oil
- 200g mushrooms, chopped (any kind you fancy)
- 1 medium leek, washed and sliced
- 2 garlic cloves, minced
- 1½ tsp dried sage
- 1 tsp mustard powder
- ¾ cup chicken stock
- ¼ cup sour cream
- Salt & pepper, to taste
- 12 sheets filo pastry, thawed but cold
- 2 tbsp vegetable oil (for brushing)
- 1 tbsp melted butter
How to Make It
Dust and Sear the Chicken:
Toss your chicken pieces in flour—just enough to lightly coat. Heat 1 tbsp oil in a skillet and cook chicken for 3–4 minutes until golden underneath, then flip and do the same on the other side. You don’t need it cooked through just yet. Set aside.
Cook Down the Veg:
In the same pan, add a bit more oil and toss in your mushrooms, leek, and garlic. Cook until the leek softens and most of the moisture has gone. Scrape up any caramelised bits from the bottom (flavour central).
Make It Creamy:
Return the chicken to the pan. Add the sage, mustard powder, and chicken stock. Stir and let it all bubble away for 3–4 minutes until it starts to thicken. Add sour cream, season to taste, and stir. Then let it cool—really. Warm filling + filo = soggy parcels.
Build Your Parcels:
Preheat the oven to 200°C (180°C fan) / 400°F. On a clean surface, lay out two sheets of filo. Keep the rest under a damp cloth so it doesn’t go brittle. Brush with oil, then add a third sheet on top. Spoon ¼ of the filling onto one end.
Wrap It Up Neatly (ish):
Fold the short edge of the pastry over the filling, then fold the sides in snugly. Keep brushing with oil as you go—it’s what gets you that lovely crunch. Place seam side down on a lined baking tray.
Brush and Bake:
Brush the tops with melted butter—don’t skip this—and bake for about 30 minutes, or until they’re golden and crisp and calling your name.
Common Mistakes and How to Dodge Them
Why did my filo crack when folding?
It dried out—keep the unused sheets under a damp tea towel at all times.
Why is my filling leaking out?
Probably overfilled or not sealed well. Tuck and roll like you mean it.
My parcels are soggy!
Warm filling is the culprit. Let that mixture cool before you wrap.
Forgot to season. Now what?
A cheeky sprinkle of flaky salt on top post-bake can still help.
Storage and Reheating
Fridge: Keep in an airtight container for up to 3 days.
Freezer: Wrap individually and freeze up to 2 months.
Reheat: Oven is best—180°C for about 10–15 mins. Microwave works, but you’ll lose that crispiness.
Frequently Asked Questions
Can I use chicken breast instead?
Yep—just don’t overcook it in the pan, it dries faster than thighs.
Can I make this vegetarian?
Totally. Swap chicken for cooked lentils, mushrooms, or firm tofu.
Can I prep these ahead?
Absolutely! Assemble, cover tightly, and chill for up to a day before baking.
Nutrition Facts (Per Serving)
- Calories: 460
- Fat: 26g
- Carbs: 30g
- Protein: 26g
- Sodium: 420mg
- Sugar: 3g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Parcels
Description
A golden, one-bowl couscous dish with juicy chicken, soft veggies, warm spices and a tangy feta finish.
Ingredients
Instructions
- Dust chicken with flour and sear in oil until golden. Set aside.
- Cook mushrooms, leek, and garlic until softened.
- Add chicken back, plus herbs, stock, and cook until thickened. Stir in sour cream.
- Chill the filling completely.
- Layer filo (3 sheets per parcel), brush with oil, and spoon in filling.
- Wrap parcels snugly, place seam-down on tray.
- Brush with melted butter and bake at 200°C for 30 mins until golden.
Notes
- Don’t skip the cooling step—warm filling ruins filo.
- Keep filo under a damp tea towel while working.
- You can sub in leftover roast chicken or turkey.
- Make mini versions for party snacks or picnics.