Name: Chicken and vegie pie
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 60 gram butter; 1 leek, thinly sliced; 50 gram (1/3 cup) plain flour; 180 millilitre (3/4 cup) milk; 250 millilitre (1 cup) chicken stock; 400 gram (4 cups) shredded barbecue chicken; 350 gram (2 1/2 cups) frozen pea, corn and capsicum; 1/4 cup roughly chopped flatleaf parsley leaves; 4 sheets filo pastry; olive oil spray

Ingredients

60 gram butter

1 leek, thinly sliced

50 gram (1/3 cup) plain flour

180 millilitre (3/4 cup) milk

250 millilitre (1 cup) chicken stock

400 gram (4 cups) shredded barbecue chicken

350 gram (2 1/2 cups) frozen pea, corn and capsicum

1/4 cup roughly chopped flatleaf parsley leaves

4 sheets filo pastry

olive oil spray

Method

1.Preheat oven to very hot, 220°C.

2.Melt butter in a large saucepan on medium heat.

3.Add leek; cook, stirring, 5 minutes, until softened. Add flour; cook, stirring, 1 minute.

4.Gradually stir in milk and stock; cook, stirring, until mixture boils and thickens. Add chicken, vegetable mix and parsley; stir until heated through.

5.Spoon chicken pie filling into a shallow 1.5L (6 cup-capacity) ovenproof dish.

6.Place 1 sheet pastry over filling; spray with oil. Repeat process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry around edge of dish.

7.Spray top of pastry with oil, Bake, uncovered, 10 minutes, until golden and heated through.

In this recipe we used frozen filo pastry sheets, available in 375g packets from supermarkets.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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