Ingredients
-
60 g butter
-
2 -3 spring onions (finely chopped)
-
1/3 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 1/2 cups frozen mixed vegetables (350 grams)
-
1/4 cup parsley (fresh loosely packed and then coarsely chopped)
-
4 sheets phyllo pastry
-
cooking spray
Instructions
- 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.