If you’re after something a little fancy-looking but secretly super simple to make, you can’t go past Chicken Filo Parcels. They look like something you’d order in a café, but really – they’re just good old chicken and veggies wrapped in buttery, flaky filo pastry.
They’re called parcels because each one is like a little edible present – golden, crisp, and full of delicious chicken-y goodness waiting inside. These little parcels are perfect for weeknight dinners, entertaining, or even as a make-ahead freezer meal. Pair them with a crisp green salad, and you’ve got yourself a fuss-free family favourite.
Why You’ll Love This Recipe
- Budget-friendly – uses chicken mince (or leftover roast chicken!).
- Looks impressive – golden, crisp pastry parcels always get oohs and ahhs.
- Freezer-friendly – make a double batch and stash some away for busy nights.
- Kid-approved – even fussy eaters will scoff these down.
Chicken Filo Parcels
6
servings20
minutes25
minutes340
kcal45
minutesKeep the screen of your device on
Ingredients
2 tbsp olive oil
1 small brown onion, finely diced
2 garlic cloves, crushed
500 g chicken breast, finely chopped
1 carrot, grated
1 zucchini, grated
2 tbsp cornflour
250 ml Massel chicken stock (or other salt-reduced stock)
6 sheets filo pastry
50 g melted butter (for brushing)
Salt and pepper, to taste
Directions
- Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Heat olive oil in a frying pan over medium heat. Add onion and garlic; sauté until softened.
- Add chicken and cook until no longer pink.
- Stir in grated carrot and zucchini. Cook for 2 minutes.
- In a small bowl, mix cornflour with a little cold water to make a slurry.
- Add slurry and chicken stock to pan. Stir until thickened. Season with salt and pepper. Let cool slightly.
- Lay out one sheet of filo pastry. Brush lightly with melted butter.
- Place 2 heaped tablespoons of chicken mixture at one end of the filo. Fold in edges and roll into a parcel.
- Place on baking tray, seam-side down. Repeat with remaining mixture and pastry.
- Brush tops with butter and bake for 20–25 minutes, or until golden brown.
Notes
- Use pre-cooked shredded chicken to save time.
- Filo can dry out quickly—keep sheets covered with a damp tea towel while working.
- Suitable for freezing before baking.
- Swap chicken for turkey mince for a twist.
- Serve with salad or steamed veg for a complete meal.
Chicken Filo Parcels are a great ‘make in advance’ chicken recipe, perfect for freezer cooking!!!
For more great chicken recipes, check out the Stay at Home Mum recipe portal
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