Chicken and mushroom filo pie with new potatoes


  • 4 boneless chicken thighs
  • 150g streaky bacon
  • 4 sheets of filo pastry
  • 250g button mushrooms
  • 250g carrots
  • 500g new potatoes
  • 1 medium-sized white onion
  • 1 clove garlic
  • 1 tbsp butter
  • 1/2 chicken stock cube


  • Preheat the oven to 180°c/350°F/gas 4.
  • Chop the bacon into small pieces. Peel and slice the onion, garlic, carrots and mushrooms.
  • Fry the bacon in a pan on medium-high heat for 2-3 minutes. Add the mushrooms with 1 tsp oil and cook until golden.
  • Add the chicken thighs to the pan with the onion, garlic and carrots and stir well. Reduce the heat and cook until the onion and garlic soften.
  • Add the chicken stock, butter and 1 litre of boiling water to the pan. Allow to simmer until the liquid is reduced by 1⁄2 in around 8-10 minutes. Transfer to an oven-proof dish if required.
  • Scrunch each sheet of filo pastry and create a lid with the rough layers, drizzling with oil once fully covered.
  • Bake the pie in the oven for 20 minutes, until the pastry is golden brown.
    Meanwhile, boil the new potatoes in salted water until soft throughout.
  • Drain the potatoes and serve with the pie.

45g carbs    |    22g fat   |   25g protein