Chicken parcels

Chicken parcels


6 people made this

About this recipe: Creamy chicken wrapped up inside elegant golden filo pastry parcels makes a marvellous dish for a special occasion.

Maggie Pannell

Serves: 4 

  • 26g packet garlic, mushroom and cream sauce mix
  • 1 tbsp crème fraîche
  • 1 tbsp lemon juice
  • 1 tbsp snipped fresh chives
  • 40g butter
  • 2 chicken breast fillets, about 150g each
  • 1 tbsp vegetable oil
  • 8 sheets filo pastry, about 115g, cut in half
  • salt and freshly ground black pepper
  • mixed salad leaves

Prep:1hr30min  ›  Cook:20min  ›  Ready in:1hr50min 

  1. Blend the sauce mix with 300ml cold water in a saucepan. Bring to the boil, stirring, and cook gently for 3 minutes until thickened. Remove pan from the heat, add the crème fraîche, lemon juice and chives and season to taste. Set aside to cool for 1 hour.
  2. Melt 15g of the butter in a frying pan and gently cook the chicken breasts for 7–8 minutes on each side, over a medium heat, until cooked through. Remove chicken from the pan, chop into small pieces and stir into the mushroom sauce, along with any pan juices. Preheat the oven to 200°C (gas 6).
  3. Melt the remaining butter and mix with the oil. Take half a sheet of filo (measuring about 24cm square) and brush with a little of the oil mixture, then place three more pieces of the filo on top, at angles to each other, to form a star shape, lightly oiling each sheet.
  4. Place a quarter of the chicken mixture in the centre, then gather up the pastry edges, pinching tightly to form a parcel. Repeat to make three more parcels.
  5. Place the parcels on a non-stick or lightly greased baking sheet and bake for 15–20 minutes until the pastry is crisp and golden. Serve immediately, garnished with salad leaves.


*For an attractive finish, tie the cooked parcels with fresh chive stalks or sprigs of parsley with long stems.
*Filo pastry varies in thickness, size and weight. If using a thicker filo, six sheets will be enough. Each half sheet should measure about 24cm square.
*Packets of sauce mix are readily available from supermarkets and makea convenient standby to keep in the cupboard. Alternatively, make a home-made sauce. You will need 300ml.

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