This is a great quick pie recipe, I just bought a whole BBQ chicken and removed the meat. I only had puff pastry in the fridge so I used that instead of filo pastry, I also added chopped bacon rashers, sliced mushrooms and some crushed garlic cloves to the spring onion and cooked it all off before adding. It turned out excellent with a wonderful flavour and hardly any fuss always a bonus. If you want to read more reviews click here.

Ingredients

60 g butter
2-3 spring onions (finely chopped)
2 Cloves garlic, crushed
5 Bacon rashers, chopped finely
150g Sliced mushrooms
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)I used peas and corn.
1/4 cup parsley (fresh loosely packed and then coarsely chopped)
4 sheets filo pastry (I used puff pastry)
cooking spray

Method

1. Preheat oven to 220 degree celcius (200 for fan forced ovens).

2. Mix milk and stock together.

3. Melt butter in large saucepan, cook spring onion (or leek if using could need 1 to 2 minutes), stirring until softened. I added bacon, mushrooms and garlic to this stage and cooked them all together.

4. Add flour, cook, stirring until mixture bubbles and thickens.

5. 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.

6. Add chicken, vegetables and parsley, stir until heated through.

7. Spoon chicken pie filling into a shallow 1.5 litre (6 cup) ovenproof dish.

8. 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.

9. Bake uncovered, in hot oven for 10 minutes. I baked longer as I used puff pastry.

All photos taken by me unless otherwise stated.