Chicken and Veggie Pie With Phyllo Top

Recipe by ImPat
READY IN: 30mins
SERVES: 4
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 60
  • 2 -3
    spring onions (finely chopped)
  • 13
    cup plain flour (50 grams)
  • 1
    cup milk (180ml)
  • 1
    cup chicken stock (250ml)
  • 4
    cups chicken meat (cooked and shredded or diced - 400 grams)
  • 2 12
    cups frozen mixed vegetables (350 grams)
  • 14
    cup parsley (fresh loosely packed and then coarsely chopped)
  • 4
  • cooking spray
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DIRECTIONS

  • Preheat oven to 220 degree celcius (200 for fan forced ovens).
  • Mix milk and stock together.
  • Melt butter in large saucepan, cook spring onion (or leek if using could need 1 to 2 minutes), stirring until softened.
  • Add flour, cook, stirring until mixture bubbles and thickens.
  • Take off the heat and gradually whisk in milk and stock mix until smooth. Return to heat and continuously mix until mixture boils and thickens.
  • Add chicken, vegetables and parsley, stir until heated through.
  • Spoon chicken pie filling into a shallow 1.5 litre (6 cup) ovenproof dish.
  • Place one sheet of pastry over filling; spray with cooking oil spray. Repeat this process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry inwards towards centre around edge of dish (forming a roll around the edge). Spray top of pastry with cooking oil spray.
  • Bake uncovered, in hot oven for 10 minutes.
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