Chicken & Vegetable Pie with Filo Topping

Tue, 23 October 2018

Ingredients

6 large chicken fillets-diced

6 mushrooms-sliced

1 ½ peppers-diced

1 medium onion-diced

1oz/25g butter

1oz/25g plain flour

1/2 glass white wine

14floz/400ml milk

Topping

8-10 sheets filo pastry (naturally defrosted)

3oz/75g butter-melted

Method

heat a large shallow saucepan with a little oil.

Add in the chicken and cook for 4-5 minutes. Add in the peppers, onions, garlic and mushrooms at this stage together with a little seasoning.

After a further 5 minutes sprinkle in the flour and use this to dry up any liquids in the pot (and thicken the sauce), Pour in the white wine and the milk at this stage and allow the mixture to come to a gentle boil whilst stirring all the time. If you like you could add a little cream as well. Season lightly at this stage also.

Simmer for 5-6 minutes and then transfer to a large casserole dish.

Arrange the sheets of filo pastry onto a flat surface. Brush with melted butter and then squash into rough shapes and place on top of the chicken mixture

bake in a preheated oven (190C/375F/Gas Mark 5) for approximately 20-25 minutes.