A tasty festive chicken snack encased in crispy filo.

Get your festive vibes going with chicken Christmas crackers!

PREP TIME:  35 mins – includes cooling times
COOKING TIME: 25 – 35 mins
DIFFICULTY: not too tricky
IDEAL FOR: Christmas snacks, vegetarian snacks

Chicken Christmas crackers

Delicious chicken, mushroom and broccoli filling, all wrapped up in a crisp filo casing.

A great festive treat, perfect to have with a few Christmas drinks with family, friends and neighbours.

This lovely Christmassy recipe comes from Great British Chefs.


  • 4 skinless chicken breasts, cut into 2cm cubes
  • 2 onions, cut into 1cm slices
  • 12 mushrooms, cut into 1cm slices
  • 6 dried mushrooms (optional)
  • 200g of broccoli florets, small
  • 300ml of chicken stock
  • 200ml of half fat crème fraîche
  • 75ml of rapeseed oil
  • 1 pinch of sea salt
  • 1 pinch of black pepper
  • 8 filo pastry sheets
  • 100g of butter, melted

To serve

  • 200ml of half fat crème fraîche
  • 1/2 tsp smoked paprika
  • 2 tsp chives, chopped


  1. Place a large saucepan over medium heat and add oil. Once hot, add the onions and stir until soft and golden
  2. Then, stir in the chicken and cook until golden brown, approximately 5 minutes
  3. Add both the dried and fresh mushrooms and cook for a further 5 minutes
  4. Add the broccoli and chicken stock and reduce until the pan is almost dry
  5. Stir in the crème fraîche and then season to taste. Transfer this mixture to a bowl and allow to cool. Once cool, store in the fridge for 20 minutes until cold and set
  6. Lay a sheet of filo pastry on a work surface. Brush 1 half of the sheet with butter and fold over to create 1 double-layered square. Repeat with the remaining filo to make 8 double-layered squares
  7. Divide the mix into 8 portions and shape each portion into a cylinder
  8. Place a cylinder of the chicken mixture across the middle of a square of pastry towards the front edge. Fold the edge into the filling and roll to make a cylinder. Just before getting to the opposite edge, brush with melted butter to seal
  9. Twist the ends of the pastry to make it look like a cracker – trim off some pastry if it looks too big. Brush the whole cracker lightly with melted butter and place on a non-stick baking tray. Repeat to make more crackers
  10. Preheat the oven to 170°C
  11. Place the baking tray of crackers in the middle of the oven for 25 minutes, or until golden brown
  12. Meanwhile, in a bowl, fold the paprika and chives into the crème fraîche
  13. Once the crackers are cooked, remove and serve with a dollop of the crème fraiche on the side

 For more Christmas snack ides, visit here.