Chicken Mushroom and Courgette Phyllo Pie

Chicken Mushroom and Courgette Phyllo Pie

This easy but impressive chicken mushroom and courgette phyllo pie combines different ingredients and tastes compared to a traditional chicken and mushroom pie.

The use of phyllo pastry makes it less carb-heavy with an attractive presentation. I baked the pies in individual pie dishes, which looks better for serving on individual place settings. Along with good looks this is also good for portion control if you’re watching kcal intake!

The filling is juicy with the right consistency, but does not have too much liquid which can create soggy pastry. No thickening agents are needed in the pie filling – another source of carbs I can do without.

As explained in my Spinach Roulade with Mushrooms, Cheddar Cheese and Dijon Mustard Sauce recipe, I always specifically use Colman’s Dijon Mustard.

I used frozen phyllo pastry from my closest grocery store and although I haven’t compared various makes, this Mediterranean Pastries phyllo pastry produced good results.

Chicken Mushroom and Courgette Phyllo Pie

This easy but impressive chicken, mushroom and courgette phyllo pie combines different ingredients and tastes compared to a more traditional chicken and mushroom pie.
Total Time30 mins
Course: Main Course
Cuisine: British, Mediterranean
Keyword: chicken, courgettes, filo pastry, mushrooms, onions, phyllo pastry, pie
Servings: 2
Calories: 425kcal

Ingredients

  • 30 ml butter (I use ghee) (2tbsp)
  • 2 chicken breast fillets (boneless, skinless)
  • 1 finely chopped large onion
  • 3 fresh finely chopped garlic cloves
  • 250 g finely chopped mushrooms (I use button or brown) (9 oz)
  • 4 finely chopped small courgettes
  • 5 g dried sage (1 tsp)
  • 15 g finely chopped fresh rosemary (1 tbsp)
  • 15 ml mayonnaise (1tbsp)
  • 30 g Colman's Dijon Mustard (2 tbsp)
  • 10 ml soy sauce (2 tsp)
  • 10 ml lemon juice (2 tsp)
  • pinch freshly ground black pepper
  • salt to taste
  • 4 sheets defrosted phyllo pastry

Instructions

  • Fry the onions and garlic in the preheated butter until starting to brown.
  • Add chicken (cut into small pieces) and turn quickly just to seal.
  • Add all the other ingredients and cook until chicken is only just done, stirring continuously.
  • Cool.
  • Each sheet of pastry needs to be coated with melted butter or oil before use. I spray mine finely with grapeseed oil.
  • Place two sheets of phyllo pastry into each pie dish. (Best cut quare-shaped if your dish is round.) Place cross-wise one over the other and carefully push the dough to the bottom and around the inside of the pie dish to make the space for the filling.
  • Place the filling in equal portions into the 2 phyllo pastry bases.
  • Fold the remaining edges of the pastry over the top of the mixture to close the pie.
  • Bake for 15 minutes in a preheated oven at 160 °C (320 °F)

Notes

Nutritional Summary:
 
 
425 kcal per serving
 
 
33% carbohydrate . 42% fat . 25% protein


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