Chicken Silverbeet and Mushroom Pie

10 slices Prep Time 30 minutes   Cook Time 40 minutes   Rated:

This is a beatiful thing. If I say so myself. Well, not that beautiful, but certainly delicious. What’s not to love about flaky crispy pastry wrapping up a delicious pesto-ey filling? You could leave out the chicken in fact if you wanted to go vego on me. Add more silverbeet or kale, or grated carrot, or sweet potato, or cooked eggplant...think laterally. Pie at your service.

Perfect for picnicking. Or dinner. Or lunch. Cue the salad....and maybe the wine??

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  • 2-3 chicken thighs, steamed, cooled and diced (Or use left over cooked chicken, about 400g)
  • 100 Grams parmesan cheese, cubed
  • 200 Grams mozzarella, cubed
  • 200 Grams Swiss brown mushrooms, sliced
  • 50 Grams butter BUY
  • 2-3 sprigs thyme
  • 1 Bunch silver beet, stalks removed
  • 200 Grams Hey Pesto Recipe
  • 8-10 sheets filo pastry
  • Melted butter for pastry assembly



Make sure you have premade the the Pesto recipe and cooked the chicken before beginning this recipe.


Place cheeses into Thermomix bowl and mill 8 sec/speed 10.


Saute mushrooms in the butter with thyme sprigs on a medium high heat until mushrooms are soft and the butter is browned. Chill completely.


Without cleaning the pan, cook the silverbeet about 5 minutes with the lid on, until wilted. Drain in a colander and press down onto the silverbeet to remove moisture. Cool completely.


Preheat oven to 170°C and place the rack on the lowest rung of the oven. Brush a deep sided 23cm springform tin with melted butter.


To assemble the pie you will need a damp tea towel to lay your pastry on, pastry brush and the melted butter ready to go.


Brush the first sheet of filo pastry with plenty of butter and lay it into the springform tin with edges draping over. Work quickly and repeat with each sheet of pastry, laying them on top of each other but at angles, so that you hae an even amount of pastry all around the edge of the tin.


Combine the cooked chicken with the grated cheeses. Press half the chicken mixture onto the base of the pastry. Spread about 100g of pesto on top.


Place the cooled mushrooms, then silverbeet across in layers. Finish with the remaining chicken mix and pesto.


Pull each sheet of pastry across the filling and brush liberally with more butter as you do so. Filo is very forgiving, so if you break a piece or it cracks, just butter up another sheet and add it on.


Bake 30-40 minutes until the pastry is golden and flaky. Cool in the tine completely before removing and cutting into wedges. Serve with a salad.


I am pretty sure this needs no additional seasoning as the pesto is seasoned and of course the cheeses are quite salty. You should also use salted butter I think. It just tastes better with the crunchy flaky pastry. If you need salt, after all that, then by all means add it.

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