Chicken Filo Pie

This pie is like a warm hug on an Autumn evenings- the sweet corn and salty bacon are a dream combination with chicken and if you don’t have any filo, or are in the earlier stages of weaning, you can just serve it as a simple casserole, however, I think the filo finishes it off beautifully and my daughter loves the texture of the crunchy filo.

Serves 2 adults and 1-2 small children


1 tbsp olive oil

100g unsmoked bacon lardons

3 spring onions, finely chopped

1 garlic clove, crushed

200ml chicken stock

200ml creme fraiche

2 tsp cornflour

2 sprigs thyme

250g chicken, cut into 2-cm dice

150g tinned sweetcorn

120g filo pastry (about 3 sheets)

30g butter, melted


Preheat the oven to 200oC.

Heat the olive oil in a large shallow ovenproof dish [Note: I use a shallow Le Creuset but alternatively use a frying pan for this stage and then transfer to an ovenproof dish for baking.] Add the bacon and cook for 3-5 minutes or until golden. Add the spring onions and garlic and cook for a further minute before adding the chicken stock, creme fraiche and thyme. Bring to the boil and reduce for 5 minutes. Lightly coat the chicken in the cornflour and then add to the pan. Continue to cook for a further 5 minutes and then add the sweetcorn. Remove from the heat.

Lay out the filo and cut each sheet into 2. Lightly scrunch each piece over the sauce so that the entire pie is covered. Brush with the melted butter and scatter a few extra thyme sprigs for decoration. Place in the oven for 20-25 minutes or until golden brown. Serve immediately

To prepare ahead: chill after adding the sweetcorn and add the filo once the sauce is cold. You can then keep in the refrigerator for 1-2 days or freeze for up to one month.

just for adults? add 1/4 tsp salt to the sauce