Chicken Filo Pie

2 min read

Easter weekend is just round the corner and what better than to dive into a homemade cosy chicken pie๐Ÿ˜

Serves 6. Per Portion: 435kcals, 39g protein, 9.3g fat, 47.3g carbs

4 x MuscleFood Chicken Breasts
80g x Eat Lean Protein Cheese, grated
50ml x MF Whole Eggs
2 red onions, sliced
2 garlic cloves, crushed
12 sheets of filo pastry
400ml semi skimmed milk
30g light butter
25g flour
1 tsp dill
1 tsp oregano
Low calorie oil spray
Salt and pepper


  1. Preheat your oven to 180c.
  2. Place chicken in pan, cover with water and simmer for 30 mins, once cooked remove from pan and leave to one side to cool.
  3. Once cool shred, using 2 forks.
  4. Meanwhile, make the sauce โ€“ melt butter and sautรฉ the onions and garlic until softened
  5. Remove from the heat and stir in flour.
  6. Once it has combined, gradually add the milk (stirring constantly to prevent lumps or sauce sticking).
  7. Add dill, oregano, salt and pepper.
  8. Place shredded chicken in bowl, pour over sauce, then add grated eat lean cheese and eggs then mix well.
  9. Spray baking dish with low calorie oil and place 2 sheets of filo pastry on bottom (allow excess to hang over side of dish) spray oil again add 2 more sheets in opposite direction.
  10. Repeat this step again (6 filo sheets used in total).
  11. Spoon chicken filling onto the filo sheets and spread evenly.
  12. Fold the excess pastry from sides over onto the mixture.
  13. Layer remaining 6 filo sheets using the same method as for the base, tuck excess into the pie to give a smooth top.
  14. Spray top with low calorie oil spray.
  15. Using a sharp knife, cut pie into 6 serving sizes (be sure to cut through to bottom).
  16. Place the dish into the oven and bake for 45-50 minutes.
  17. Remove from the oven and allow to stand 10-15 minutes before serving.
  18. Serve with green vegetables.