Marry Me Chicken Pie

12 Aug 2024

10 MINS

30 MINS

4 portions

INGREDIENTS
For the chicken
3 chicken breasts
2 tbsp plain flour
2 tsp flaky salt
2 tsp paprika
1 tbsp olive oil

For the sauce
3 minced garlic cloves
200ml chicken stock
200ml single cream
2 tbsp grated parmesan
2 tsp paprika
1 tsp chilli flakes
1 tsp oregano
10 chopped sun-dried tomatoes
100g wilted spinach

For the topping
270g filo pastry sheets
50g melted butter

METHOD

1. Place the flour, salt, pepper, and 2 teaspoon paprika on a plate and give it a mix.

2. Dredge the chicken breasts in the flour mixture and shake off any excess.

3. Place an oven-proof frying pan or skillet on medium heat with your olive oil. Add in the chicken and fry for 4-5 minutes on each side until evenly golden brown and cooked through. Transfer to a plate, cover, and set aside.

4. Preheat your oven to 200C (390F) or 180C (350F) fan.

5. In the same pan, fry the garlic for a minute and then add in your chicken stock to deglaze the pan by scraping any bits that have stuck to the bottom of the pan.

6. Add in your cream, sun-dried tomatoes, oregano, paprika, chilli flakes, parmesan, spinach, and cooked chicken (sliced into bitesized pieces). Season with salt and pepper and taste to adjust the seasoning. Simmer for 5 minutes.

7. Crumple up your filo sheets one at a time and place them onto your marry me chicken mixture, covering the whole mixture with all your filo sheets.

8. Drizzle with melted butter then place in the oven for 20-30 minutes or until golden and crispy.

TIP

Swap out the filo pastry for puff pastry for a delicious topping alternative.

Cook the chicken and sauce ahead of time, refrigerate overnight, then simply top with pastry for a convenient meal the next day.

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