• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 tbs reduced-fat margarine

  2. 1 medium (200g) leek , sliced

  3. 1 medium (120g) carrot , chopped finely

  4. 2 tbs plain flour

  5. 1/2 cups (375ml) salt -reduced chicken stock

  6. 375ml can light & creamy evaporated milk

  7. 2 tsp dijon mustard

  8. 125g can corn kernels, drained

  9. 2 tbs chopped flat-leaf parsley

  10. 4 cups (600g) chopped cooked chicken (without skin)

  11. 4 sheets filo pastry , thawed

  12. cooking oil spray

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220°C.

  2. Heat spread in a large saucepan; cook leek, carrot and celery, stirring until leek is softened. Add flour; cook, stirring, for 1 minute. Gradually stir in stock and milk;bring to a boil, boil until thickened. Stir in mustard, freshly ground pepper to taste, corn, parsley and chicken.

  3. Divide chicken mixture between four ovenproof dishes (1 1/2 cup/375ml capacity). Place dishes on large oven tray.

  4. Spray each pastry sheet lightly wih oil spray. Fold pastry in half and scrunch to fit in dishes.

  5. Bake pies for about 12 minutes or until browned. Serve with green salad.


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