Herby chicken and bacon filo pie

(Serves 3/4 with veg)


  • 1 onion
  • 2 chicken breasts or the equivalent
  • 2 pieces of bacon (cooked)
  • 2 cubes of spinach (optional)
  • Small glug of white wine
  • 200ml chicken stock
  • 3 tablespoons creme fresh
  • 1 Lemon
  • Big handful of herbs, chopped
  • 2 tsp corn flour (optional)
  • 5/8 sheets filo pastry
  • Nob of butter, melted


  • Turn oven on to 180oC
  • Cook 2 rashes of bacon in a medium/large frying pan, set aside
  • Dice onion and cook until soft and slightly brown
  • Add chicken (if raw chicken cook enough to seal the outsides)
  • Add spinach, chicken stock and creme fresh
  • Add the zest of and a small squeeze of lemon
  • In a cup put two tsp of corn flower, mix with a splash of cold water
  • Add to the pan and cook out the mix (it will thicken) for 5 minutes
  • Turn off the heat and stir through the chopped herbs and season
  • Transfer to a baking dish
  • Melt the nob of butter
  • Brush the individual sheets of filo with butter using a pastry brush, bunch them up and place on top of your pie mix
  • Dab any remaining butter on the top
  • Cool for 20/25 minutes until the pastry on top is crispy and browned
  • Remove from the oven, let cool for 5 minutes
  • Serve up with some peas or other green veg