A very flavorful recipe for flaky crust creamy chicken pie. Delicious served with a side of potatoes and vegetables.
Preheat oven to 350 degrees F. Have ready a 8 or 9 inch baking dish.
Heat a heavy frying pan to medium heat and cook bacon until crispy. remove bacon from pan and set aside. Lower heat to medium-low and add chicken to pan, cook until tender 5-10m minutes.
Add butter to the same pan Sprinkle the flour and cook, stirring all the time, for a further 2 minutes.
Stir in the wine and chicken stock and bring to a simmer until lightly thickened.
Add the cream cheese and stir until it has melted into the sauce.
Return the chicken and bacon to the pan and add the parsley. Then spoon the mixture into a shallow, ovenproof dish.
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 30-35 minutes, until golden.