Chicken pot pies
- Published: 19 Feb 18
- Updated: 4 Mar 25
We’ve used the leftovers from our chicken hotpot recipe to make these fabulously creamy chicken pot pies – perfect for a speedy midweek meal.
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Serves 4
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Hands-on time 20 min, oven time 20 min
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Ingredients
- ½ batch chicken pie filling
- 150g full-fat cream cheese (we used Philadelphia)
- 200g baby leaf spinach
- 400g tin butter beans, drained
- 4 filo pastry sheets
- 15g butter, melted
You’ll also need…
- 4 mini pie dishes (about 250ml)
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the chicken pie filling in a saucepan and gently reheat. Stir in the cream cheese and spinach and cook for 1-2 minutes, stirring, until the spinach has wilted into the sauce. Stir in the butter beans, then divide the mixture equally among the 4 mini pie dishes.
- Brush the filo sheets with a little butter, then loosely scrunch and put one on top of the filling in each pie dish, so you can see a little of it coming through. Brush with any leftover butter and bake for 20 minutes or until the filo is crisp. Serve straightaway.
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- Recipe from January 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 641kcals
- Fat
- 19.3g (8.8g saturated)
- Protein
- 44g
- Carbohydrates
- 66.4g (11.8g sugars)
- Fibre
- 13g
- Salt
- 1.3g
delicious. tips
Next time, swap the filo for circles of ready-rolled puff pastry and bake as in the recipe.
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