Mama’s Scrunchy Pie

The name is in the appearance. This pie is topped with a beautifully scrunchy crispy filo pastry lid.



3-4 chicken breasts (diced)


3 carrots (diced)


2 cloves of garlic

450ml chicken stock (I use a knorr chicken stock cube and dissolve in 450ml of boiled water)

Tbsp of flour


4-5 sheets of filo pastry

Egg wash or milk


  1. Preheat oven 200c.
  2. Fry the diced chicken and chopped garlic until the chicken starts to brown on the outside.
  3. Add a tablespoon of flour and fry through
  4. Add the stock, diced carrots and peas and simmer until veg is soft.
  5. Transfer to pie dish to cool.
  6. Lay out your sheets of pastry and brush with melted butter or milk.
  7. Scrunch with your hands and lay in rows on top of your pie filling.
  8. Bake in the oven for 20-30 minutes or until top is crispy and golden.