Reflux Queen

Comfort Foods

Crispy Filo Chicken Pie

Creamy chicken and green vegetables beneath a crisp filo crown: all the comfort of pie, without requiring a nap afterwards 😴

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Aprons optional, enthusiasm encouraged

Method

  1. Heat the garlic-infused olive oil in a pan. Add the spring onion greens and cook gently for 4–5 minutes until soft and sweet.
  2. Add the chicken thighs and cook briefly until lightly sealed.
  3. Stir in the tarragon, then sprinkle over the flour and cook for 1 minute.
  4. Whisk the white miso into the chicken stock. Gradually pour the stock and milk into the pan, stirring well.
  5. Simmer gently for 3–5 minutes until the sauce is silky and lightly thickened. Keep it slightly loose, as the vegetables will absorb more liquid.
  6. Stir in the frozen peas and frozen spinach. Add the fresh spinach, parsley and chives at the end.
  7. Season with celery salt and salt to taste. Transfer to a shallow 24–26cm circular baking dish.
  8. Scrunch the filo sheets loosely over the filling and brush lightly with the beaten egg.
  9. Bake at 200°C fan for 10–15 minutes, until the filo is deeply golden and crisp.

A little kitchen cleverness

Why this recipe works

01

Chicken thighs stay juicy during the short bake, while flour and milk make the filling silky without calling in a lake of double cream.

02

White miso adds a lovely savoury depth without relying on wine or acidic ingredients. It is the quiet little overachiever of the filling.

03

Loosely scrunched filo gives you lots of crisp, golden edges with a lighter pastry topping—and scrunching pastry is just so fun!

Your body gets the casting vote

Make it work for you

Peas, spring onion greens, miso and the overall richness may suit people differently. If one is a known trigger for you, use a lower amount or leave it out entirely. Keep the first serving modest and pair it with a simple side you already know works for you.

For now, later, or tomorrow’s smug lunch

Serving, storage and reheating

Serve hot once the filling is bubbling and the filo is crisp. Cool leftovers promptly, cover and refrigerate within 2 hours, then eat within 2 days.

Reheat once in a 180°C fan oven until piping hot throughout; the filo will soften in the fridge but the oven restores more crispness than a microwave. Freeze for up to 1 month, although the filo will be less crisp after thawing.

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