Chicken, artichoke and spinach filo topped pie


  • 4 skinless free-range chicken breasts
  • 2 banana shallots, chopped
  • 3 garlic cloves, crushed
  • 750ml whole milk
  • 40g butter, softened
  • 40g plain flour
  • 2 x 180g packs chargrilled artichokes, drained  
  • 150g baby leaf spinach
  • A few fresh dill sprigs, chopped
  • Small bunch fresh tarragon, chopped
  • A few fresh mint sprigs, leaves picked and finely chopped
  • 100ml white wine
  • 5 filo pastry sheets
  • Olive oil for brushing


  1. Heat the oven to 200°C/180°C fan/gas 6. Cut the chicken breasts horizontally in half to create 8 thinner fillets. Put in a deep, wide frying or sauté pan with the shallots and garlic, then cover with the milk. Over a medium heat, bring up to a simmer, then turn the heat down to its lowest heat so the milk is barely bubbling. Season with a little salt and pepper and poach for 15 minutes or until the chicken is cooked through.
  2. Once the chicken is cooked, transfer to a board and use 2 forks to shred into chunks. In a small bowl, mix the butter into the flour. Skim any scum off the surface of the poaching milk, then bring back to a simmer. Add the butter and flour mixture a tablespoon at a time, whisking, until the milk has thickened. Season with salt and pepper.
  3. Stir the chicken, artichokes, spinach, herbs and white wine into the sauce. Spoon into a pie dish and top with scrunched up filo sheets. Brush the filo with olive oil, then bake for 35-40 minutes until golden and bubbling.