Chicken filo pie

I’m not a huge fan of pies but this one a) isn’t quite the traditional pie and b) it was delicious. It’s very quick to prepare, filling and full of flavour. I served mine with roasted baby carrots. 

3 tbsp olive oil

6 chicken thighs, without skin or bones

Half a Savoy cabbage, shredded

300ml crème fraîche

Zest of 1 lemon

4 sheets of filo pastry

Salt and pepper

1. Preheat the oven to 190C.

2. Put all the chicken thighs on a roasting tray, season we’ll and roast for 40 minutes.

3. About 10 minutes before the chicken is ready bring a pan of water to boil and add the cabbage. Boil for a couple of minutes and drain  

4. Add chicken thighs into a deep oven dish and cut or shred into smaller pieces. Add the cabbage, cooking juices from the roasting tray, crème fraîche and lemon zest. Mix all the ingredients together making sure they are all coated. Season if necessary. 

5. Scrunch up the filo pastry sheets and arrange on top of the chicken mixture. Spray lightly with oil.

6. Bake in the oven for 20 minutes until the pastry is golden.

7. Enjoy!