Chicken Filo Parcels – Cream Cheese & Caramelised Onion
Chicken Filo Parcels – Golden, crispy filo wrapped around spiced chicken, sweet caramelised red onion and a soft centre of cream cheese. Baked until flaky, then served with a warm apricot sauce that’s sweet, a little smoky and just slightly spicy.
It’s the kind of recipe that looks impressive but is actually very doable. The flavours do the heavy lifting you’re just putting them together.
Why You’ll Love These Chicken Filo Parcels
- The flavour balance is spot on… savoury & sweet!
- The cream cheese gives a soft, rich, creamy, centre
- Filo pastry keeps it light and crisp
- Great for entertaining or serving as a plated starter
It’s the kind of recipe that feels thought-out without being complicated.
Substitutions & Variations
Use Rotisserie or Leftover Chicken
Short on time? Shredded rotisserie or leftover roast chicken works perfectly. Toss it lightly with the smoked paprika, turmeric and seasoning before assembling so you still get the same flavour through the filling.
Swap the Cream Cheese
If you don’t have cream cheese, you can use:
- Ricotta (for a lighter centre)
- Brie (remove the rind and cut into strips)
- Camembert
Different Onion Options
Red onion gives a slightly sweeter result, but brown or white onion will work just as well. Cook low and slow for best flavour.
Make these Filo Parcels Vegetarian
For a vegetarian version, replace the chicken with one of these fillings:
- Roasted pumpkin strips
- Sautéed mushrooms
- Spinach and ricotta
Tips for Perfect Crispy Chicken Filo Parcels
Filo pastry can be a little fiddly if you haven’t worked with it before, but once you get the hang of it, it’s actually pretty straightforward.
Keep your filo covered. Filo pastry dries out quickly, so keep the sheets you’re not using underneath a slightly damp, clean tea towel while you assemble the parcels.
Don’t overfill them. It’s tempting to pile in as much chicken and cream cheese as possible, but too much filling makes the parcels harder to fold and can cause them to split while baking.
Brush the pastry with butter. A light coating of melted butter between the filo layers helps create that beautiful golden, flaky finish.
Let the filling cool. If your chicken and onion mixture is still hot when you assemble the parcels, it can soften the pastry and make it harder to handle.
Give them some space. Leave a little room between each parcel on the baking tray so the hot air can circulate and crisp up the pastry.
What to Serve With Chicken Filo Parcels
These chicken filo parcels are pretty versatile. You can serve them as a starter when you’ve got people coming over, or turn them into a proper dinner with a couple of sides.
I love serving them with the warm apricot sauce because the sweetness works so well with the savoury chicken, smoky spices and creamy centre.
If you’re making them for dinner, a simple green salad with a lemon dressing is a great way to balance out the richness. Roasted vegetables or some crispy potatoes would also work nicely. You could even try my Homemade Fries recipe if your up for it.
For entertaining, you could make smaller parcels and serve them as individual appetisers with the apricot sauce on the side for dipping.
Storage
Store cooked filo parcels in an airtight container in the fridge for up to 3 days.
Reheating
Reheat in the oven at 180°C for 8–10 minutes until warmed through and crisp again.
Avoid microwaving if possible, as the pastry will end up soggy.
Freezing – Unbaked
Assemble the parcels and freeze on a tray until firm. Transfer to an airtight container and freeze for up to 2 months.
Bake from frozen just add 3–5 extra minutes to the cooking time.
Freezing – Baked
Cooked parcels can also be frozen, but the pastry may not be quite as crisp once reheated.
Watch me Make Chicken Filo Parcels!
Chicken Filo Parcels – Cream Cheese & Caramelised Onion
Ingredients
- 2 medium chicken breasts approx. 400g (can use left over chicken to substitute)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp turmeric
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
- 2 onions (red or white)
- 2 tsp brown sugar
- 200 grams cream cheese
- 8 sheets filo pastry
- 60 grams butter melted
Instructions
- Heat a little oil in a pan over low–medium heat.Add the sliced red onion and cook for 8–10 minutes until soft. Add the brown sugar and cook for a further 2–3 minutes until glossy and lightly caramelised.Set aside.
- Toss chicken strips with olive oil, smoked paprika, turmeric, garlic powder, salt and pepper. Pan-fry over medium heat until just cooked through and lightly golden. Remove from heat.
- Preheat oven to 190°C and line a tray. Lay out two sheets of filo, brushing melted butter between the layers.
- Place a strip of chicken lengthways, add a baton of cream cheese alongside, then spoon over caramelised onion. Fold the short ends in and roll tightly into a long parcel. Seal with butter. Repeat with remaining filling.
- Brush tops with butter. Bake for 15–18 minutes until golden and crisp.
- Serve parcels warm with apricot sauce for dipping or drizzled lightly over the top.
Notes
- Chicken strips: Cut evenly sized strips so they cook at the same rate and fit neatly into the parcels. Avoid overcooking because the chicken will finish cooking slightly in the oven.
- Working with filo – Keep unused filo sheets covered with a slightly damp tea towel to prevent drying and cracking.
- Sealing parcels – Brush the edges generously with butter to help seal and ensure crisp layers.
- Make ahead – Parcels can be assembled and refrigerated for several hours before baking them.
- Freezing – Freeze unbaked parcels. Bake from frozen, adding around 3–5 extra minutes to the cooking time.
These filo parcels are crisp, creamy and layered with flavour. Perfect for entertaining, easy enough for a weeknight, and flexible enough to adapt with what you have on hand.
Share Your Chicken Filo Parcel Creations!
Made these chicken filo parcels? I’d love to hear about it! Share your cooking and tag @Sara_elcock on Instagram or Tiktok. #OldMateEats
Looking for another yummy dinner idea? Give my Homemade Turkish Flatbreads a go! They’re another delicious homemade favourite and perfect for switching up your usual dinner routine.
