Chicken & Veggie Pie With Phyllo Top

Step 1: Preheat oven to 220 degree celcius (200 for fan forced ovens).

Step 2: Mix milk and stock together.

Step 3: Melt butter in large saucepan, cook spring onion (or leek if using could need 1 to 2 minutes), stirring until softened.

Step 4: Add flour, cook, stirring until mixture bubbles and thickens.

Step 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.

Step 6: Add chicken, vegetables and parsley, stir until heated through.

Step 7: Spoon chicken pie filling into a shallow 1.5 litre (6 cup) ovenproof dish.

Step 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.

Step 9: Bake uncovered, in hot oven for 10 minutes.