Easy Chicken, Bacon & Mushroom Filo Pie
with Leek & Potato
- Gluten
- Milk
This piping hot slice of filo pastry pie is hiding some very tasty surprises, like the button mushrooms cooked in a white sauce. Keep your tastebuds alert for the bacon and chicken, it will be hard to miss because as soon as you find it, you’ll be humming in bliss. We have one more trick up our sleeve, a roasted potato base! We’ll let you discover it all for yourself.
Ingredients
1
potato
1
leek
1 packet
button mushrooms
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 bag
baby spinach leaves
1 packet
filo pastry
(Contains: Gluten)
1 packet
chicken breast
½
lemon
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains: Gluten)
1 cup
milk
(Contains: Milk)
30 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place in a baking dish. • Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 20-25 minutes. • When the potato has 10 minutes remaining, thinly slice leek and button mushrooms. Slice lemon into wedges. Cut chicken breast into 2cm chunks.
Little cooks: Help toss the potato chunks.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Add diced bacon, leek and mushrooms and cook, breaking bacon up with a spoon, until golden, 5-6 minutes. • Add garlic & herb seasoning and the plain flour and cook until fragrant, 1 minute. • Add the milk and a squeeze of lemon juice and cook, stirring, until reduced, 2 minutes. Season to taste.
• Pour creamy filling over potato in the baking dish, then add baby spinach leaves and chicken, stirring until spinach is wilted. • In a small heatproof bowl, add the butter, then microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of pie filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.
• Divide creamy chicken, bacon and mushroom filo pie between plates. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of mushrooms, bacon, leek, and crispy filo is a genuine crowd-pleaser; some reviewers found the garlic and herb seasoning quite strong and recommend using only half the sachet for a more balanced flavour.
- Ease of prep: The scrunch-and-bake filo method is surprisingly simple, even for first-timers, and the dish can be partially prepared ahead of time to make the final cook much quicker.
- Suggestions: Add chicken to the filling for extra protein and a more substantial meal; several reviewers also swapped milk for cream, or reduced the milk quantity, to achieve a thicker, richer sauce.
- Next-day meals: This pie reheats beautifully and several reviewers noted it was just as good, if not better, the following day for lunch.
- Recipe note: Several reviewers noted the instructions mention thyme leaves but do not specify when to add them — pick them and stir through the filling just before topping with filo for best results.
