Oh My, Chicken Pie!

"A yummy filling of chicken, mushrooms, spinach, bacon and cheeses, layered between buttery-crisp sheets of phyllo. This recipe will make one 15 x 9 inch pan, which will serve 10-12 happy people, or two 8 x 8 inch pans, so you can bake one, and freeze the other (unbaked) to enjoy at a later date when time is short and good food is a must! All your meat and veg in one tasty packet. Developed for RSC #6."
photo by  Pamela photo by  Pamela
photo by Pamela
photo by CoolMonday photo by CoolMonday
photo by CoolMonday photo by CoolMonday
photo by CoolMonday photo by CoolMonday
Ready In:
1hr 40mins




  • Poach chicken in wine for 8 minutes; remove from cooking liquid (discard liquid); allow chicken to cool completely and cut into small dice; put in a large bowl and set aside.
  • Rinse spinach leaves, shake most of water off leaves and place in large saucepan over high heat; cover pan and steam spinach for 3-4 minutes, or until it has just wilted; tip into a colander and run cold water over spinach to stop cooking; leave in colander to drain, pressing down with palm of hand and compacting into a bunch; press out as much liquid as possible; chop spinach up quite fine and add to chicken.
  • Over medium-high heat, saute onion in olive oil in large frying pan, stirring occasionally, for about 15-17 minutes, or until starting to turn golden and caramelize; add chopped mushrooms and sauté, stirring occasionally, for 8-10 minutes, or until any liquid released by the mushrooms has evaporated; add garlic and bacon and continue sautéing for another 5 minutes; remove from heat and add to chicken/spinach mixture in bowl; allow to cool for about 5 minutes, then stir in heavy cream, cheeses and eggs, stirring to distribute evenly; check seasoning and season to taste (it probably won’t need much salt because of the cheeses, but lots of freshly-ground pepper will be great!).
  • Preheat oven to 375°F.
  • Butter your one large pan (or two smaller ones – if you are making 2 pies, separate the phyllo into 2 equal parts and cover each with a dampened kitchen towel); start staggering your sheets of phyllo into the pan, and buttering each one generously; when half the sheets have been used, spoon in the chicken/vegetable filling; cover filling with remaining phyllo sheets, buttering each one generously as it is added; fold in edges, tucking them in to make an attractive finish, and butter top layer generously, using up remainder of butter.
  • Score top of pastry lengthwise into 4 sections with a small, sharp knife, making sure not to cut all the way through (do NOT cut through pastry on bottom layer) – these will facilitate cutting pieces when pie is baked and will also serve as steam vents; sprinkle some cold water generously over the pie (I shake the water off my fingers, about 3 runs under the tap and shaken all over the pastry) and pop the pie into the oven.
  • Bake for 50-60 minutes, or until the pie is a rich golden-brown – for the last 20 minutes of baking, slip the pan directly onto the floor of the oven to brown and crisp the bottom phyllo sheets (if you are baking the frozen pie, put it in the oven frozen, tack on another 10-15 minutes baking - if phyllo is getting too brown, tent with foil).

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  1. Oh My Yummy Pie! This was fabulous. It took me way longer than 40 minutes to prep it, but it was well worth it. It probably took me that long to layer the phyllo. I prepared as written other than leaving out the portabella mushrooms due to personal preference. I opted for gouda cheese. I made two smaller pans. The smaller pan was definitely done in 45 - 50 minutes. Thanks so much for sharing your creation!
  2. I thoroughly enjoyed this dish although it was a bit "gourmet" for the kids so I settled on 4 stars. Would definitely make again for "grown up" company!
  3. After all these years this is still one of the best things I've ever eaten. We only make it once every few years because it's so decadent and special.
  4. So good!! Quite a bit of work the way it is written. I used pre-cooked bacon (I cook off a package at a time to use in recipes) & frozen spinach I drained really well. I did poach the chicken, but would use leftover if I had it, as it was I poached 2+ pounds, so I have it to use in recipes. With short cuts &/or using mass prep techniques assembling the filling was easy. I made 2 s,maller casseroles, & still only used 1/2 pound of phyllo. I did about 6 sheets on the bottom & 8 sheets on the top. More than enough phyllo. Next time I will make in actual pie plates & use the phyllo method I learned for "Italian meat pie" that mom makes.
  5. This was a wonderful base! I changed so many things I don't feel right rating it, although otherwise it would score a 4-5 star review :) I can't have gluten so i made an almond meal crust and no top crust. I added peas and cranberries and had a very fun time picking out cheeses for this at the store. I also didn't have any white wine, so i poached the chicken in a balsamic pomegranate vinegar. Very delicious!


  1. This was a nice recipe. Very tasty too! I used the swiss cheese instead of the Gouda cheese. I thought it was very good.


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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