Okay this is one of my winter favourites:

Chicken & Vegie Pie with Fillo Top

Ingredients:
60g Butter
1 Medium Leek, finely sliced (shallots are fine too)
1/3 cup Plain Flour
3/4 cup Milk
1 cup Chicken Stock
4 cups shredded cooked chicken
2 1/2 cups frozen peas, corn and carrots
1/4 cup coarsely chopped fresh parsley
4 sheets fillo pastry
Cooking oil spray

Note: I poach 3 chicken breasts in milk and then shred. Cause this recipe has a milky/creamy base it gives it a better taste.

  1. Preheat oven to hot (220 c/200 c fanforced)
  2. Melt butter in a large saucepan; cook leek, stirring until softened. Add flour; cook, stirring, until mixture bubbles and thickens.
  3. Gradually add in milk and stock; cook, stirring until mixture boils and thickens. Add chicken, vegetables and parsley; stir until heated through.
  4. Spoon chicken pie filling into a shallow 1.5 litre ovenproof dish.
  5. 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.
  6. Bake, uncovered, in a hot oven for about 10 minutes or until bowned.
This is such a yummy dish ladies! I had to look it up in my old high school recipe book cause I know it off by heart that I didn't want to give you the wrong directions.

ENJOY!!!!