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Chicken and greens filo pot pie recipe

Chicken and greens filo pot pie recipe

4 ratings

A comforting, creamy chicken pie with a subtle fajita kick makes for a tasty twist on a traditional recipe. Then add lots of hidden veg and make it lighter with filo pastry and you have a winning midweek meal. Even better, there's leftover pie filling to create these creamy chicken fajitas. See method

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 420 calories / serving
  • Freezable


  • 2½ tbsp vegetable oil
  • 2 onions, thinly sliced
  • 3 mixed-colour peppers, thinly sliced
  • 1kg pack skinless chicken thigh fillets, cut into 1cm-thick slices
  • 2 garlic cloves, finely chopped
  • 30g sachet fajita seasoning
  • 400g tin chopped tomatoes
  • 300g pot soured cream
  • 180g pack chopped curly kale
  • 1 head of broccoli, cut into florets
  • 3 sheets filo pastry, each cut in half
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    7g 37%
  • Sugars

    10g 11%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 22g Protein 28g Fibre 6.8g


  1. Heat 1 tbsp oil in a large, deep frying pan over a high heat and fry the onions and peppers for 5 mins or until softened and turning golden. Transfer to a plate, then add another 1 tbsp oil. Cook the chicken for 10 mins, still over a high heat, then return the peppers and onions to the pan and stir in the garlic and fajita seasoning. Cook, stirring, for 2-3 mins until the spices and garlic are fragrant.
  2. Stir in the chopped tomatoes, soured cream and 300ml water. Reduce the heat to medium-low and simmer for 10 mins. Add the kale and cook for a further 5 mins; season. Set aside half the mixture (about 875g) for the fajitas.
  3. Preheat the oven to gas 5, 190°C, fan 170°C. In a pan of boiling water, simmer the broccoli for 4 mins. Drain, then mix with the remaining chicken mixture and spoon into a 2ltr baking dish. Scrunch up the filo pastry, arrange on top, then brush with the remaining oil. Bake for 20 mins or until golden.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pie recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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