Imagine crispy, golden layers of delicate filo pastry giving way to a creamy, savory filling of tender chicken and rich mushrooms - a dish that promises to transform your ordinary dinner into an extraordinary culinary experience! This French-inspired recipe is not just a meal, but a journey of textures and flavors that will have your family and guests begging for seconds. Whether you're a seasoned home chef or a curious cooking enthusiast, these Chicken with Mushroom Filo parcels are about to become your new go-to recipe for impressive yet surprisingly easy entertaining.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, diced
- 1/2 cup cream
- 1 package filo pastry
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
- In a medium skillet, sauté the diced mushrooms over medium heat until they release their moisture and become golden brown, approximately 5-6 minutes.
- In a mixing bowl, combine the shredded chicken, sautéed mushrooms, cream, salt, and pepper. Mix thoroughly to create a uniform filling.
- Carefully unroll the filo pastry and cover with a slightly damp kitchen towel to prevent drying out.
- Take one sheet of filo pastry and brush lightly with melted butter. Layer another sheet on top and repeat the butter brushing process.
- Place a small portion of the chicken and mushroom filling near one edge of the buttered filo sheets.
- Carefully roll the filo pastry into a neat parcel, folding in the sides to seal the filling completely.
- Repeat the process with remaining filo sheets and filling, creating approximately 4-6 parcels.
- Arrange the filo parcels on the prepared baking sheet, seam-side down. Brush the tops with remaining melted butter.
- Bake in the preheated oven for 20-25 minutes, or until the filo pastry turns golden brown and crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Keep your filo pastry covered with a damp towel while working to prevent it from drying out and becoming brittle.
- Use a light touch when brushing butter on the filo sheets - too much can make them soggy.
- Ensure your mushrooms are well-sautéed and most moisture is evaporated to prevent soggy parcels.
- For extra flavor, consider adding fresh thyme or rosemary to your chicken and mushroom filling.
- If you're not serving immediately, you can prepare the parcels in advance and refrigerate, adding a few extra minutes to the baking time.
- Let the parcels rest for 5 minutes after baking to allow the filling to set and make cutting easier.
- For a golden, glossy finish, brush the tops with an egg wash before baking for extra shine.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
