Chicken and Cauliflower Phyllo Pots

Chicken and Cauliflower Phyllo Pots

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Serve these delicious Chicken and Cauliflower Phyllo Pots as either a starter or a light meal at book club – the ladies will love them!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time45 minutes


  • ½ Margarine, melted
  • 500 ml Cauliflower florets
  • 1 Milk
  • 125 g Button mushrooms, sliced
  • 400 g Chicken fillet strips, cut into cubes
  • ½ Onion, chopped
  • 15 ml oil
  • 200 g Roll phyllo pastry
  • 1 KNORR Chicken a'la King Dry Cook-in-Sauce


  • Preheat oven to 180°C.
  • Heat oil in a pan and fry onions until soft.
  • Add chicken cubes and fry until well browned on all sides then add the mushrooms and fry for a further 2 minutes.
  • Add the sachet of KNORR Fresh Ideas Chicken a'la King Cook-in-Sauce together with the milk and cauliflower.
  • Stir well and allow to simmer for 20 minutes, stirring frequently.
  • Spoon into individual ramekins.
  • Brush half a sheet of phyllo pastry with melted margarine, scrunch up and place on top of each ramekin.
  • Bake in the oven at 180°C for 10 minutes or until pastry is golden brown.