Chicken, artichoke and spinach filo topped pie

Name: Chicken, artichoke and spinach filo topped pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 4 skinless free-range chicken breasts; 2 banana shallots, chopped; 3 garlic cloves, crushed; 750ml whole milk; 40g butter, softened; 40g plain flour; 2 x 180g packs chargrilled artichokes, drained (from Sainsbury’s and Waitrose); 150g baby leaf spinach; A few fresh dill sprigs, chopped; Small bunch fresh tarragon, chopped; A few fresh mint sprigs, leaves picked and finely chopped; 100ml white wine; 5 filo pastry sheets; Olive oil for brushing

Published: 4 Sep 18
Updated: 18 Mar 24

Test kitchen approved

Chicken, spinach and artichokes are cooked in a creamy white wine sauce to create a Mediterranean-inspired pie. Topped off with crunchy filo pastry, this recipe is layered with texture and flavour.

Serves 6
Hands-on time 30 min, oven time 35-40 min, simmering time 15 min

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Ingredients

4 skinless free-range chicken breasts
2 banana shallots, chopped
3 garlic cloves, crushed
750ml whole milk
40g butter, softened
40g plain flour
2 x 180g packs chargrilled artichokes, drained (from Sainsbury’s and Waitrose)
150g baby leaf spinach
A few fresh dill sprigs, chopped
Small bunch fresh tarragon, chopped
A few fresh mint sprigs, leaves picked and finely chopped
100ml white wine
5 filo pastry sheets
Olive oil for brushing

Method

Heat the oven to 200°C/180°C fan/gas 6. Cut the chicken breasts horizontally in half to create 8 thinner fillets. Put in a deep, wide frying or sauté pan with the shallots and garlic, then cover with the milk. Over
a medium heat, bring up to a simmer, then turn the heat down to its lowest heat so the milk is barely bubbling. Season with a little salt and pepper and poach for 15 minutes or until the chicken is cooked through.
Once the chicken is cooked, transfer to a board and use 2 forks to shred into chunks. In a small bowl, mix the butter into the flour. Skim any scum off the surface of the poaching milk, then bring back to a simmer. Add the butter and flour mixture a tablespoon at a time, whisking, until the milk has thickened. Season with salt and pepper.
Stir the chicken, artichokes, spinach, herbs and white wine into the sauce. Spoon into a pie dish and top with scrunched up filo sheets. Brush the filo with olive oil, then bake for 35-40 minutes until golden and bubbling.

Recipe from August 2018 Issue

Nutrition

Nutrition: per serving

Calories: 463kcals
Fat: 20.6g (7.9g saturated)
Protein: 32.9g
Carbohydrates: 31g (7.5g sugars)
Fibre: 4.7g
Salt: 1.4g

delicious. tips

Assemble the pie a day ahead, then cover and chill. Add 5-10 minutes extra to the baking time, making sure the pie is piping hot all the way through. Freeze the pie filling in food bags for up to 2 months. Defrost overnight in the fridge, then top with scrunched filo and bake as above.
Look to a southern Italian or Sicilian white such as a greco or fiano.

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