Chicken kedgeree filo pie recipe

11 ratings Rate
  • Serves 6-8
  • 35 mins to prepare and 50 mins to cook
  • 420 calories / serving
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Cook the rice and chicken cubes in 400ml of chicken stock. Bring to the boil and simmer covered on a low light for 15-20 minutes or until cooked. 

Heat the olive oil in a large frying pan. Add the onions, garlic and mushrooms and cook until soft. Take off the heat and add the rice, cooked chicken, peas and parsley. Season well and stir together.

Brush half the filo pastry sheets with some of the melted margarine, scatter over some sesame seeds. Then lay 1 uncoated filo sheet on top of 1 margarine coated filo sheet, and then brush again with margarine, followed by the sesame seeds. Quarter each filo pile through the middle and then quarter again so you have 16 smaller squares.

Scrunch each square, and then lay side by side around the edge of the pie dish to give a ruffled filo topping decoration.

Preheat the oven to 200°C/ 400°F/ Gas mark 6.

Cook for 30 minutes or until golden brown.

To serve, dust the plate with black pepper and garnish with sprigs of parsley.

*Some Kosher products may be available in limited stores.

See more Kosher recipes 

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


  • Ingredients

  • 400ml chicken stock
  • 150g long grain rice
  • 4 boneless chicken breasts, cubed
  • 150ml white wine or water
  • 2 tablespoons olive oil, for frying
  • 2 onions, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 250g Chestnut mushrooms
  • 250g frozen peas, defrosted
  • 3 tablespoons fresh parsley, roughly chopped
  • salt
  • freshly ground black pepper
  • 4 fresh filo pastry sheets
  • 100g sunflower spread, melted
  • 4 tablespoons sesame seeds
  • To garnish

  • sprigs of Parsley
  • Energy 1760kj 420kcal 21%
  • Fat 20g 28%
  • Saturates 3g 14%
  • Sugars 3g 4%
  • Salt 1g 17%

of the reference intake
Carbohydrate 30.6g Protein 24.1g Fibre 4.5g


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