Belinda's Filo Chicken Pie
We love to eat:
Filo pastry chicken pie!
Fry the chopped bacon, add the sliced mushrooms, garlic and spring onions and fry for two minutes. Add the chopped, cooked chicken and stir in the flour. Remove from the heat and blend in the chicken stock. Bring to the boil and stir until thick. Add the double cream, season and put into a pie dish. Lay scrunched, buttered filo pastry on the top and sprinkle with sesame seeds. Bake at 180C/350F/gas mark four for 20 minutes or until golden brown. Serves four.
This recipe has been in my family for three decades. I started making it when the children were little. It was much quicker than a normal chicken pie and I always had filo pastry in the freezer. Whenever they had bad days at school they would ask for it and as the years passed we also fed it to prospective girlfriends.
When I met my husband after an awful divorce (the children and I ate a lot of this pie at that time), he took my youngest son, Will, and me to the beach on a cold November day in 1999.
Will slept all the way home in the car and when we got back he asked Brian if he was coming in for the pie. He did and the rest is history. It was our anniversary recently and guess what Brian requested? I served it with new potatoes and mangetout, champagne and a heart-shaped chocolate mousse to finish.
This recipe was my first recipe to be published, so I thought it was only right to share it with you as my first recipe on my blog. Click here to see Belinda's publication.
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