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Phyllo Topped Creamy Chicken Pie

Phyllo Topped Creamy Chicken Pie

Time Involved
< 50 min
# of Ingredients
package Maple Leaf Prime Naturally® Chicken Breast Fillets
1 ½ cups (37mL) 
Chicken stock
Slices MAPLE LEAF® Bacon, diced
½ (0.5) 
Red onion, finely chopped
2 tbsp (30mL) 
½ tsp (2mL) 
Herbs de Provence or ½ tsp (2 mL) dried thyme
½ cup (125mL) 
Cream cheese
1 cup (250mL) 
Frozen mixed vegetables
Sheets frozen phyllo pastry, thawed
3 tbsp (45mL) 
Butter, melted

PREHEAT oven to 400°F (200°C).

PLACE chicken and chicken stock in a medium pan; bring to a boil, reduce heat and simmer for 10 minutes. Remove chicken and cut into 1-inch (2.5 cm) pieces. Reserve cooking liquid.

COOK bacon in a saucepan until lightly brown, add onion and cook until softened, 2 to 3 minutes. Stirring constantly, sprinkle in flour, cook for 1 minute and add Herbs de Provence. Slowly add reserved cooking liquid and cream cheese. Bring to a boil, lower heat and simmer for 2-3 minutes or until sauce has thickened. Add chicken and mixed vegetables and pour into an 8 inch (2 L) square baking dish or casserole.

SPREAD out phyllo pastry and brush with melted butter. Cut each sheet into 4 rectangles. Pick up each piece of pastry, scrunch and place on top of chicken filling.

BAKE in preheated oven for 15-20 minutes or until pastry is golden brown and crispy and filling hot.

TIPS: Replace mixed vegetables with different frozen vegetables – try an Asian blend and replace the herbs with a dash of soy sauce.

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