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Chicken, Wild Rice & Mushroom Phyllo Pie

This stunning pie serves up the familiar flavour combination of chicken and mushrooms in a new and exciting way. Kale and wild rice complete the pie filling for a hearty, delicious dish. Take the time to try this recipe - you’ll love it!
Serves: 6
Prep Time: 15 min
Cook Time: 1 hour 30 min


1.7 lb boneless, skinless chicken breast(s)
1 cup wild rice, cooked
1 tbsp olive oil
2 cups green onion(s), sliced
8 oz mushrooms, sliced
2 cups kale, shredded
3 tbsp whole wheat flour
¾ cups low-sodium chicken broth
¾ cups evaporated milk, partly skimmed, 2% MF
½ tsp salt
½ tsp black pepper, freshly ground
1 tsp dill, fresh, minced
¼ cup parsley, fresh, minced
1 - 2 tbsp marjoram, fresh, minced
8 sheets phyllo dough, about 200 g
¼ tsp paprika
1 tsp poppy seeds
2 tbsp olive oil, for brushing on phyllo

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat the oven to 350°F (175°C).

  2. Poach the chicken in enough water to cover over low heat. Remove from heat and cool. Dice chicken into smaller pieces approximately 1 inch (2.5 cm) square.

  3. Heat the olive oil in a large non-stick pan over medium-high heat. Add the green onions, sliced mushroom and shredded kale. Sauté and stir for 5 minutes, or until vegetables are tender. Stir in cooked chicken and cooked wild rice.

  4. Sprinkle flour over cooked vegetables and stir to blend. Reduce the heat to medium, and add the chicken broth, evaporated milk, salt, black pepper, minced dill, parsley and marjoram. Simmer for 10 more minutes until sauce is thickened.

  5. To assemble, remove phyllo sheets from package. Return remainder to box and refrigerate for another use. Use kitchen brush to paint bottom of pie plate with olive oil and top with fillo sheets. Stagger sheets around plate so they hang over and can be drawn up and over filling to encase the pie. Use a pastry brush to sprinkle olive oil between sheets as you go. The oil heats and expands during baking helping the phyllo to be crispier but don't over do it as you don't want the pie to be greasy. Spread filling over phyllo and draw sheets up and over filling towards centre of pie. Use your brush to spread a bit of oil over top of sheets. Sprinkle with sweet paprika and poppy seeds for a decorative affect.

  6. Bake pie in preheated 350°F (175°C) oven for 45-60 minutes or until top is lightly browned and filling is set.

  7. Cut into six wedges and serve.

Nutrition Info

Per 365 g serving Amount
Protein41 g
Fat12 g
Saturated Fat2 g
Carbohydrate41 g
Fibre3 g
Sugar5 g
Cholesterol85 mg
Sodium340 mg
Per 365 g serving % Daily Value
Vitamin A50
Vitamin C100
Vitamin B653
Vitamin B1232