Chicken & Vegetable Filo Pie

Serves 6

1 tbs butter

2 tbs flour

1-2/4 cups milk

1/2 tbs olive oil

1 leek chopped

2 cloves garlic finely chopped

500g chicken thigh fillet largely diced

1 cup red capsicum diced

1 tsp dried oregano

1/2 red chilli finely sliced

3 carrots chopped

1/2 cup corn

1 cup beans diced

salt and pepper

6-8  sheet filo pastry

cooking spray

Nuts & Bolts

1. Pre heat oven to 200c.

2. Line your pie dish with four layers of filo pastry spraying cooking spray between each layer. Place in oven and blind bake until the filo pastry is cooked. Take out of oven and set aside for later.

3. In a large pot add olive oil, leek, garlic and chilli saute until soft. Add chicken and cook for 3 minutes. Add capsicum, carrots, beans, corn, dried oregano ans cook on a low heat for 5 minutes. 

4. Meanwhile  in a small pot on medium heat, melt butter and add flour mix well. Add milk a little at a time until sauce thickens. Add sauce to pie mixture and mix well. Turn heat off and let pie mixture cool for 10-15 minutes.

5. Add pie mixture to pie dish. Place remaining filo pastry to the top of pie. Spray with cooking spray. Bake for 20 minute or until pie is cooked and golden brown.

Calories per serving : 6 people 313