A Tasty recipe for chicken and bacon filo pastry topped pie, Delicious served with baby potatoes and vegetables.
Preheat oven to 350 degrees F
In a medium fry pan cook bacon pieces until crispy.
Heat the olive oil in a largefrying pan and cook the chicken for about 5-10 minutes until cooked, stirring often. remove chicken from pan.
Add butter to the same pan and sprinkle in flour and cook, stirring all the time, for 2 minutes.
Stir in the wine and chicken stock and bring to a simmer – cook for about 5 minutes – until lightly thickened.
Add the cream cheese and stir until it has melted into the sauce. Add a splash of water if it looks a too thick.
Return the chicken and bacon to the pan.
Spoon the mixture into a pie dish and let to cool.
Brush the edge of the pie dish with olive oil. Unroll the filo pastry and lay a sheet of pastry over the pie dish. Brush with olive oil then repeat with the other sheet. Scrunch up the overhanging pastry, fold onto the pie’s surface, and brush with olive oil.
Bake for about 30-35 minutes, until golden and serve straight from the dish.