Chicken, Date and Kale Filo Top Pie

0 from 0 votes


Prep time


Cooking time


Cook Style

Stovetop to oven

Skill Level


A savoury pie with dates?? Yes, my friends, it’s delicious! Lean into a Middle Eastern flavour profile and serve up spiced chicken, dates and kale topped with golden crisp filo pastry. This recipe is a one pan wonder that starts on the cook top and is finished in the same pan in the oven. Serve this simple filo pie with a green salad or steamed green veggies and you have a dish that can go from the family table to a dinner party with friends.


  • Candied Date Topper
  • 3 Tbsp 3 olive oil

  • 6 6 6 chicken thighs, diced 3cm

  • 2 large 2 2 large rashers bacon, diced

  • 1 tsp 1 1 tsp cumin seed

  • 2 tsp 2 coriander, ground

  • 1 tsp 1 smoked paprika, ground

  • 1 tsp 1 turmeric, ground

  • 1 cup 1 spring onion, sliced

  • 1 small 1 sweet potato, peeled and grated (approx 2.5 cups)

  • 2 x 2 potatoes cubed 1cm

  • 2 cups 2 vegetable stock

  • 3 cups 3 sliced Kale

  • 8 8 Natural Delight Medjool Dates, pitted and quartered

  • 30g g 30g butter

  • 375g g 375g Filo Pastry

  • 80 g 80 Butter

  • 1/3 cup 1/3 flaked almonds


  • Preheat the oven to 180°C.
  • Place a 30cm oven safe fry pan on a stovetop over medium high heat.
  • Add olive oil to the pan.
  • When hot add chicken thighs and bacon and cook tossing for five minutes until the chicken is sealed.
  • Add the spices and cook tossing until fragrant.
  • Add sweet potato, spring onion & potato and toss to work through the chicken.
  • Add vegetable stock and bring to a simmer.
  • Cook until the liquid has reduced by half. Approximately five minutes.
  • Stir through the kale and dates.
  • Remove the pan from the heat.
  • Take two pastry sheets at a time, drizzle or brush liberally with melted butter and gently scrunch towards the centre of the pastry sheet to create a rough eight-centimetre circle of pastry and place on top of the mix in the pan.
  • Continue until the pan is covered.
  • Drizzle with any remaining butter or a little olive oil, then sprinkle over the flaked almonds.
  • Bake in the oven for 30-35 minutes or until the top of the pie is golden brown.
  • Serve with a leafy green salad or steamed veggies

Cooking Notes

  • You could make individual pies by placing the mix into small ovenproof ramekins and tucking in two sheets of pastry.
  • Swap – Grated pumpkin for the sweet potato
  • Add 1 Tbsp of harissa paste with the spices for some heat.
  • For a gluten free pie use the pumpkin swap then top the pie with mashed sweet potato like a shepherd’s pie.

Author: Codesquad