Chicken And Vegetable Pie – a delicious recipe with butter, flour, milk, chicken stock, chicken, corn. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425u00b0F.
2
Melt butter in large saucepan on medium heat. Cook leek, stirring, until softened. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in milk and stock; cook, stirring, until mixture boils and thickens. Add chicken, vegetables and parsley; stir until heated through.
3
Spoon chicken filling into a shallow 1 1/2-quart baking dish. Place one sheet of phyllo over filling; spray with no stick cooking spray. Repeat process with remaining phyllo sheets, overlapping phyllo around dish. Roll and fold phyllo around edge of dish. Spray top with cooking spray.
4
Bake about 10 mins or until lightly browned.
774
kcal
Calories
26
g
Fat
35
g
Carbs
100
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 tbsp (1/2 stick) butter, 1 medium leek, thinly sliced, 1/3 cup plain flour, 3/4 cup milk, and more.
Yes, Chicken And Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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