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Free-form chicken pie

Free-form chicken pie

Ingredients 11
Servings 4
Time 15 min


  • 4
    phyllo pastry sheets
  • 60
    melted butter
  • 125
    flavoured or plain cream cheese
  • 1/2
    cooked chicken, deboned and roughly shredded
  • 250
    mixed tomatoes, sliced into chunks
  • 1
    red onion, sliced and separated into rings
  • 2
    garlic cloves, chopped
  • 50
    pitted olives (optional)
  • salt and freshly ground pepper
  • 15
    olive oil
  • handful of fresh basil


10-15 min

Preheat the oven to 180°C. Line a large baking sheet with baking paper.

1. Lightly brush each phyllo sheet with butter and layer the sheets on top of one another. Then put the pastry on the prepared baking sheet.

2. Spread cream cheese on the pastry, keeping a 2cm border clear of cheese.

3. Arrange the chicken, tomatoes, onion, garlic and olives (if using) on top of the cream cheese. Season with the salt and pepper.

4. Fold the borders of the pastry up over the sides of the filling, creasing the edges so they stay in place.

5. Brush a little butter all around the edges of the pastry. Drizzle olive oil over the filling and bake for 10-15 minutes or until the pastry is golden brown and crispy.

6. Sprinkle the basil over, slice and serve.


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