Chicken and vegetable filo pie

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Chicken and vegetable filo pie
  • 60 gram butter
  • 1 medium (350g) leek, sliced thinly
  • 1/3 cup (50g) plain flour
  • 3/4 cup (180ml) milk
  • 1 cup (250ml) chicken stock
  • 4 cup (400g) shredded cooked chicken
  • 2 1/2 cup (350g) frozen peas, corn and capsicum mix
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 4 sheets filo pastry
  • cooking oil spray


Chicken and vegetable filo pie
  • 1
    Preheat oven to hot, 220°C (200°C fan-forced).
  • 2
    Melt butter in a 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 pie filling into a shallow 1.5-litre (six-cup) ovenproof dish. Place one sheet of pastry over filling; spray with cooking oil spray. Repeat process with remaining pastry, overlapping pastry around dish. Roll and fold pastry around edge of dish. Spray the top of pastry with cooking oil spray. Bake,uncovered, in a hot oven for about 10 minutes or until browned.


Suitable to freeze. Not suitable to microwave.

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