Filo pastry contains no fat making it a healthier pie topping. Ok, so I did had a little oil to help it crisp nicely but overall it’s a lighter option. Tarragon and chicken are a perfect partnership and together with the filo pastry, it made a really delicious combination. A delicious fuss free pie.
150g shop bought filo pastry
650g skinless boneless Chicken thighs cut into 3 pieces
10 Chestnut mushrooms - sliced
2 tablespoons chopped Tarragon
1 onion - chopped
2 cloves garlic - crushed
1 teaspoon flour
150 ml water
Butter or oil for brushing
Preheat the oven to 180 degrees.
Season the chicken and colour in a really large frying pan until golden but not cooked through. Remove onto a plate. Now add the onion and sauté until soft then add the garlic. Add the mushrooms and return the chicken to the pan. Stir in the flour until combined and then add the water, cover with foil and simmer on a very low heat for 20-25 minutes until the chicken is cooked. Remove the foil and cook a little more if it’s too runny.
Tear each filo sheet into 2, brush with melted butter or oil, scrunch and place on top of the chicken. Continue until the pie is covered.
Cook in the oven for 15-20 minutes or until golden, checking on occasion as the filo pastry can easily burn.