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1
Boil the thighs in salted water until cooked to the bone.
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2
Let them cool and keep only the meat.
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3
Set aside a cup of the chicken stock produced.
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4
Saute the pepper, carrots, onions and mushroom in a wok with all the olive oil.
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5
When tender, add the chicken stock , the corn flour and 2 out of the 6 tablespoons of evaporated milk.
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6
Reduce all liquids until a cream is formed.
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7
The add the chicken meat sliced and cook for another 2 to 3 minutes.
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8
At the end add the feta cheese and black pepper.
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9
Remove from heat.
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10
Melt the margarine.
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11
Start brushing a cake tin with the melted margarine and then each filo sheet for half of the sheets of the pack.
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12
Add half of the creamy chicken filling.
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13
Add two more filo sheets and then the rest of the chicken filling.
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14
Top with the rest of the filo sheets brushing each with the remaining melted margarine.
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15
With the bruch, press all excess filo with the brush in an inward direction to the cake tin walls.
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16
Bake for 25 minutes at 200oC.
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17
Then pour on the top the remaining 2 tablespoons of the evaporated milk.
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18
Bake for another 10 minutes.
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19
Wait until the pie is slighly cooled before serving.
