CHICKEN FILO PIE

INGREDIENTS:

• 1 large leek, sliced

• 1 cup carrot, chopped (2 small carrots)

• 3 garlic cloves, minced

• 50g butter (plus extra for brushing filo pastry)

• 1 tsp dried thyme

• 1/3 cup flour

• 1/2 cup grated pecorino

• 1/2 tsp black pepper

• 1 tsp salt

• 1 cup frozen peas

• 2–3 cups chicken stock (adjust for desired thickness)

• 1 whole store-bought roast chicken, shredded (skin removed)

• Filo pastry sheets

METHOD:

1. Sauté the leek and carrot

Melt the butter in a large pot over medium heat. Add the sliced leek and sauté for 4 minutes, then add the carrots and sauté for a further 5 minutes.

2. Add the garlic, and thyme

Stir in the garlic, and thyme for another 2-3 minutes

3. Add flour

Sprinkle in the flour and stir continuously for 1–2 minutes.

4. Add the stock and remaining ingredients

Gradually pour in the chicken stock while stirring to avoid lumps. Add the pecorino, black pepper, salt, frozen peas, and shredded roast chicken. Mix well and allow everything to heat through for 3-4 minutes.

5. Assemble the pie

Transfer the mixture to an ovenproof dish. Layer scrunched filo pastry sheets on top, brushing with melted butter to create a golden, crispy finish.

6. Bake

Bake at 180°C (350°F) for 20 minutes or until the filo pastry is golden and crisp.

Let it cool slightly before serving. Enjoy!