Chicken and Mushroom Phyllo Pie

Indulge in a comforting Chicken and Mushroom Phyllo Pie, where tender chicken and earthy mushrooms mingle beneath a flaky, golden crust. Ideal for cozy weeknight dinners or special gatherings with loved ones.

• 1 whole chicken
• 1 punnet mushrooms
• 1 roll phyllo pastry
• 300 g cheese (optional)
• 1 leek
• 1 onion
• 2 carrots
• 1 stick celery
• 250 g butter/margarine
• 250 g flour
• seasoning

Method

1. 1

   Place the chicken in about 2 litres water together with the leek, onion, carrot and celery.

2. 2

   Allow to boil until the chicken is tender.

3. 3

   Remove the chicken to cool and keep the stock.

4. 4

   Make a roux by melting the butter, adding the flour and allowing it to 'cook' slightly.

5. 5

   Add the stock to the roux slowly, whisking all the time to prevent lumps.

6. 6

   If you wish to have a cheese flavour then add the grated cheese at this stage and then check the seasoning.

7. 7

   Fry the sliced mushrooms and break the chicken flesh into the cooked mushrooms.

8. 8

   Mix the sauce with the chicken and mushrooms and place in a deep serving dish.

9. 9

   Cut the phyllo pastry into large triangles.

10. 10

    Brush both sides of one sheet with oil and 'crush' together gently to make a 'crumpled paper' look.

11. 11

    Place the pieces of 'crumpled paper' closely together on top of the chicken mixture.

12. 12

    Bake in a hot oven 220 C until the phyllo is golden brown.