Chicken And Veggie Pie With Phyllo Top Recipe

Name: Chicken And Veggie Pie With Phyllo Top
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 g butter; 2 -3 spring onions (finely chopped); 1/3 cup plain flour (50 grams); 1 cup milk (180ml); 1 cup chicken stock (250ml); 4 cups chicken meat (cooked and shredded or diced - 400 grams); 2 1/2 cups frozen mixed vegetables (350 grams); 1/4 cup parsley (fresh loosely packed and then coarsely chopped); 4 sheets phyllo pastry; cooking spray

Servings: persons

1
Preheat oven to 220 degree celcius (200 for fan forced ovens).
2
Mix milk and stock together.
3
Melt butter in large saucepan, cook spring onion (or leek if using could need 1 to 2 minutes), stirring until softened.
4
Add flour, cook, stirring until mixture bubbles and thickens.
5
Take off the heat and gradually whisk in milk and stock mix until smooth. Return to heat and continuously mix until mixture boils and thickens.
6
Add chicken, vegetables and parsley, stir until heated through.
7
Spoon chicken pie filling into a shallow 1.5 litre (6 cup) ovenproof dish.
8
Place one sheet of pastry over filling; spray with cooking oil spray. Repeat this process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry inwards towards centre around edge of dish (forming a roll around the edge). Spray top of pastry with cooking oil spray.
9
Bake uncovered, in hot oven for 10 minutes.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 60 g butter, 2 -3 spring onions (finely chopped), 1/3 cup plain flour (50 grams), 1 cup milk (180ml), and more.

Yes, Chicken And Veggie Pie With Phyllo Top 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.

That's it — enjoy your meal!

Chicken And Veggie Pie With Phyllo Top

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions