Quick & Easy

Chicken and vegetable pie

chicken and vegetable pie
4
25M
10M
35M

Ingredients

Method

1.Preheat oven to 220°C (200°C fan forced).
2.Melt butter in large saucepan, cook leek, stirring, until softened. Add flour, cook, stirring, until mixture bubbles and thickens. Gradually stir in milk and stock, cook, stirring, until mixture boils and thickens. Add chicken, vegetables and parsley, stir until heated through.
3.Spoon chicken filling into a shallow 1.5-litre (6-cup) ovenproof dish. Place one sheet of pastry over filling, spray with cooking-oil spray. Repeat process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry around edge of dish. Spray top of pastry with cooking-oil spray.
4.Bake pie about 10 minutes or until browned lightly.

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