Chicken and Mushroom Pie

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July 31, 2017

If you’re a home-made pie lover but can’t be bothered with the fuss, this recipe is for you. It uses speedy life-savers like canned chicken in white sauce, mushrooms and sweetcorn so you don’t have to create the filling from scratch.

This delicious recipe was created by Azmina Govindji for Love Canned Food.

  • Prep: 10 mins
  • Cook: 25 mins
  • Serves: 4 Servings


1Preheat the oven to 200C/180C fan/Gas 6. Place the chicken in a shallow ovenproof bowl and stir in the mushrooms, sweetcorn and spring onions.

2Unroll the filo and cover with clean damp tea towel. Place a single sheet of filo on the work surface and brush with rapeseed oil. Roughly scrunch the filo and place on top of the chicken mixture. Repeat with the remaining filo until the pie is covered. Sprinkle over the seeds if using.

3Bake for 20-25mins or until the pastry is golden.

Nutritional information

Energy (kcal) 424
Fat (g) 22
Sat fat (g) 6
Carbs (g) 40
Sugar (g) 8.5
Fibre (g) 6
Protein (g) 30
Salt (g) 1.8


2 x 400g canned chicken in a white sauce

1 x 290g canned sliced mushrooms

1 x 198g canned sweetcorn

1 bunch spring onions, finely chopped

4 large sheets filo pastry

1 tbsp rapeseed oil

1 tsp black onion or black poppy seeds, optional


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