Chicken Pie with Filo Pastry
30g reduced-fat butter
1 onion, chopped
2 t garlic
2 T plain flour
2 C chicken stock
1/3 C parsley, chopped
2 t fresh sage, chopped
525g cooked skinless chicken, shredded
2 C frozen mixed vegetables, defrosted
12 sheets filo pastry
1 onion, chopped
2 t garlic
2 T plain flour
2 C chicken stock
1/3 C parsley, chopped
2 t fresh sage, chopped
525g cooked skinless chicken, shredded
2 C frozen mixed vegetables, defrosted
12 sheets filo pastry
Preheat oven to 180°C. Heat butter in large pan, cook onion, add garlic and flour 1 min. Remove from heat, add stock, parsley, sage, stir until well combined. Return to heat 2-3 mins or until bubbles. Fold in chicken and vegetables and heat. Spoon onto casserole dish (22cm x 25cm). Cut filo in half and spray. Lightly scrunch up each piece and place on filling to cover. Bake 25-30 mins until pastry golden.