PHYLLO CHICKEN PIE

As pies go this one could not be easier. Simply prepare the filling, scrunch the phyllo pastry on top and bake, so simple! This is ideal as a weeknight family supper.

Serves 4
Cooking time: 35 minutes
Prep time: 40 minutes

Ingredients

• 8 chicken pieces (4 thighs, 4 drumsticks), roasted
• 10ml (2 teaspoons) butter
• 3 spring onions, sliced
• 5ml (1 teaspoon) thyme leaves
• 2 cloves of garlic, finely chopped
• 20ml (4 teaspoons) cake flour
• 300 ml chicken stock
• 10ml (2 teaspoons) Dijon mustard
• 30ml (2 tablespoons) thick plain yoghurt
• salt and freshly ground black pepper
• 4 sheets phyllo pastry
• 15ml (1 tablespoon) butter, melted

Method

1. Preheat the oven to 190ºC and lightly grease a 22cm round oven dish.
2. Shred the roasted chicken and discard the bones. Set aside.
3. Melt the two teaspoons of butter in a deep frying pan. Add the spring onions and cook for a few minutes to soften. Stir in the thyme leaves and garlic and cook for another minute.
4. Stir in the flour. Add the chicken stock and mustard. Add the shredded chicken and stir everything together. Leave to simmer for 15 minutes to thicken the sauce. Stir through the yoghurt and season to taste with salt and pepper.
5. Tip the chicken and sauce into the oven dish. Scrunch the phyllo sheets up one at a time then arrange on top of the chicken. Brush with melted butter.
6. Bake the chicken pie for 35 minutes or until the phyllo pastry is golden and crispy. Serve.