Creamy chicken and mushroom pie

  • cooking time
    30 m
  • serves
500 g
chicken thigh, diced
1 tbsp
plain flour
oil for cooking
2 tsp
garlic puree
short cut bacon rashers, rind less
2 cups
sliced mushrooms
1 tsp
dried oregano
1/2 cup
1 1/2 cups
chopped green beans
300 mL
CARNATION Lite Cooking Cream
4 sheets
filo pastry
1 tbsp
milk for glazing


  1. Heat oven to 180°C. Coat chicken with flour. Spray large frying pan with oil, add garlic, chicken and bacon, cook 5 minutes or until browned. Add mushrooms oregano and water, bring to the boil, simmer 5 minutes.



    Add beans and Lite Cooking Cream bring to boil, turn down to medium heat and cook until sauce thickens. Pour mixture into 2.8L casserole dish, top with scrunched up filo sheets, brush with milk, bake for 15 minutes or until golden brown.