Chicken And Vegetable Pot Pie - cooking recipe
Ingredients
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1/4 cup butter
1 None leek, thinly sliced
1/3 cup all-purpose flour
3/4 cup milk
1 cup chicken stock
1 lb grilled chicken, shredded
12 oz frozen peas, corn and peppers
1/4 cup flat leaf parsley, coarsely chopped
4 sheets phyllo pastry
None None Olive oil spray
Preparation
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Preheat oven to 425\u00b0F.
Melt butter in a large saucepan on medium heat. Add leek and cook, stirring, 5 minutes, until softened. Add flour and cook, stirring, 1 minute.
Gradually stir in milk and stock. Cook, stirring, until mixture boils and thickens. Add chicken, vegetable mix and parsley and stir until heated through.
Spoon chicken pie filling into a shallow 6 cup baking dish.
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.
Spray top of pastry with oil. Bake, uncovered, 10 minutes, until golden and heated through.
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