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Chicken & Sweetcorn Filo Pie

Chicken & Sweetcorn Filo Pie is a hearty meal of flaky filo pastry filled with tasty chicken and fresh sweetcorn. The easy-to-follow pie recipe is best served hot or at room temperature.
Recipe Tip Well-drained canned or frozen corn works well if you don't have fresh.
Photo of Chicken & Sweetcorn Filo Pie

Ingredients

  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1/2 teaspoons paprika
  • 1 teaspoons oregano
  • 450 grams chicken breasts, cut into 2cm cubes
  • 1 cup sweetcorn
  • 8 sheets filo pastry
  • 1 teaspoons sesame seeds
  • 1/2 cup tasty cheese
  • 25 grams butter
  • 1/4 cup flour
  • 3/4 cup milk
  • 1 pinch salt and pepper
  • 2 tablespoons butter, melted
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1/2 teaspoons paprika
  • 1 teaspoons oregano
  • 450 grams chicken breasts, cut into 2cm cubes
  • 1 cup sweetcorn
  • 8 sheets filo pastry
  • 1 teaspoons sesame seeds
  • 1/2 cup tasty cheese
  • 25 grams butter
  • 1/4 cup flour
  • 3/4 cup milk
  • 1 pinch salt and pepper
  • 2 tablespoons butter, melted

Method

  1. Step 1 of 7
    In a large pot melt the butter. Add onion and garlic, and cook for 5 minutes to soften. Stir through the paprika and oregano.
  2. Step 2 of 7
    Add the chicken and toss it for a few minutes to seal. Stir through the flour.
  3. Step 3 of 7
    Slowly add the milk, bringing the sauce to a simmer until it thickens. Remove from the heat, and stir through the corn and cheese. Season with salt and pepper. Allow the mixture to cool.
  4. Step 4 of 7
    Preheat the oven to 170°C (150°C fan-forced). Grease the base and sides of a 22cm pie dish.
  5. Step 5 of 7
    Place 2 pieces of filo on a bench, and brush with a little melted butter. Top with two more in the other direction. Place them into the base of the pie dish. Bake for 10 minutes. Remove and fill with the cooled filling.
  6. Step 6 of 7
    With the remaining filo, place one on the bench, brush with butter and top with another. Continue with the remaining filo. Place on top of the pie filling, dampening down the edges with a little water. Brush with the last of the butter, sprinkle over the seeds, then place into the oven for 25 minutes until golden brown.
  7. Step 7 of 7
    Serve hot or at room temperature.

Nutrition per serving

1098 Kilojoules
Protein18 grams
Fat13 grams
Carbs19 grams
Sugars4 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 7
    In a large pot melt the butter. Add onion and garlic, and cook for 5 minutes to soften. Stir through the paprika and oregano.
  2. Step 2 of 7
    Add the chicken and toss it for a few minutes to seal. Stir through the flour.
  3. Step 3 of 7
    Slowly add the milk, bringing the sauce to a simmer until it thickens. Remove from the heat, and stir through the corn and cheese. Season with salt and pepper. Allow the mixture to cool.
  4. Step 4 of 7
    Preheat the oven to 170°C (150°C fan-forced). Grease the base and sides of a 22cm pie dish.
  5. Step 5 of 7
    Place 2 pieces of filo on a bench, and brush with a little melted butter. Top with two more in the other direction. Place them into the base of the pie dish. Bake for 10 minutes. Remove and fill with the cooled filling.
  6. Step 6 of 7
    With the remaining filo, place one on the bench, brush with butter and top with another. Continue with the remaining filo. Place on top of the pie filling, dampening down the edges with a little water. Brush with the last of the butter, sprinkle over the seeds, then place into the oven for 25 minutes until golden brown.
  7. Step 7 of 7
    Serve hot or at room temperature.

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