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+ servings
Chicken and Mushroom Filos cut in half

Chicken and Mushroom Filos

These Chicken and Mushroom Filos are packed with rich, full flavour and encased in flaky golden pastry.  Perfect for making ahead and freezing so you have healthy dinners during the week sorted.
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Filos
Calories 391kcal
Author Kim


  • 400 Grams/ 14 Oz.Chicken breast chopped into bite sized pieces
  • 1 medium Onion Diced
  • 1 teaspoon Minced Garlic
  • ½ cup Chicken Stock/broth
  • 1 Packet/3.5 Oz. Dried Powdered Cream of Mushroom Soup (I use continental brand)
  • ¾ cup Boiling Water
  • 1 tablespoon Fresh Rosemary diced finely
  • ½ cup Button mushrooms diced
  • 8 sheets Filo Pastry
  • 1 tablespoon sesame seeds
  • 1 tablespoon Butter for pastry


  • Make sure to remove the filo pastry from the freezer at least 2 hours before you need it. Keep it unopened at room temperature on the bench.
  • Heat a pan on medium to high heat on the stovetop
  • Add onion and garlic and cook for 1-2 minutes until onion is translucent
  • Add the diced chicken and cooked until lightly browned
  • Add the mushrooms and rosemary and cook for 2 minutes, stirring regularly
  • Add the chicken stock/broth, and let it reduce for 2 minutes
  • Add the powdered soup mix to the boiling water and add gradually (in 3 lots) to the chicken/mushroom mixture. The soup should thicken the stock/broth to a gravy consistency
  • Once it has thickened to a gravy like consistency, remove from the heat and let it cool to room temperature before putting onto the flio pastry.
  • Portion out the chicken: Once Chicken and Mushroom is cooled down, divide it into four equal portions, ready for putting into the filo.
  • Preheat oven to 180 degrees C/350 F.
  • Prepare the filo: flatten out 2 sheets of filo. Place chicken in a line lengthways, 1.5 inches from left, leaving an inch at top and bottom (for folding)
  •  Once chicken is placed on the filo, start from the left and fold over once.
  • Next, fold the bottom to the middle, once, followed by the top. (Kind of like wrapping a Christmas present!)
  • Finally, roll the filo, making sure the side stay tucked in. Lay the filos onto a grease proof tray with the seam side down so it stays together
  • Brush over with melted butter so they brown and crisp up, sprinkle a few sesame seeds, and bake in the oven at 180 degrees C/350 F. for 30 minutes.


  1. If you can’t find cream of mushroom packet soup mix, you could use cream of chicken, or any type of powdered soup mix.


Calories: 391kcal | Carbohydrates: 47g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Fiber: 1g | Sugar: 3g