Ingredients
1 Tbsp oil
500g chicken thigh fillets, chopped
1 onion, chopped
1 carrot, chopped
200g cup mushrooms, chopped
2 Tbsp plain flour
1 tsp ground cumin
1 cup chicken stock
½ cup milk
1 cup frozen peas
1 Tbsp soy sauce
10 sheets filo pastry
90g butter, melted
Method
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Preheat oven to moderate, 180°C. Lightly grease a 6-cup casserole dish.
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In a large saucepan, heat oil on high. Brown chicken 4-5 minutes, turning. Add onion, carrot and mushroom. Saute 3-4 minutes, until onion is tender.
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Stir in flour and cumin and cook 1 minute. Gradually add stock and milk, stirring constantly until mixture boils and thickens. Simmer 1 minute. Add peas and sauce. Season to taste. Pour filling into dish.
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Brush each sheet of filo with butter, fold in half and scrunch up. Arrange on top of filling to cover.
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Bake 25-30 minutes, until pastry is golden and crisp. Serve with vegetables of choice.
Top tip
Make this vegetarian by using mixed vegetables and vegetable stock.
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