Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (thinly sliced, I omitted due to DH's intolerance to onion)
- 2 teaspoons thyme leaves
- 500 grams boneless chicken breast fillets, (3 small cut into 2cm pieces)
- 200 grams sliced mushrooms (Swiss brown mushrooms)
- 2 cups skim milk (plus 1 tablespoon extra)
- 2 tablespoon cornflour
- 4 spring onions, chopped (I only used 1 which is about how much the DH can stand)
- 4 sheets (55 grams) filo pastry
- Olive oil spray
- Salad, to serve
How to Make
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Step 1: Preheat oven to 200C.
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Step 2: Place 4 x 1 cup ovenproof dishes on an oven tray.
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Step 3: In a medium frying pan, heat oil on medium and cook onion and thyme for 2 minutes and then add chicken and mushroom, in batches and cook for 4 to 5 minutes each batch until golden and then transfer to a bowl.
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Step 4: In a small saucepan, mix 1/2 cup of milk with cornflour until smooth and add remaining milk and green onion and stir constantly on medium heat for 2 to 3 minutes and season to taste.
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Step 5: Remove from heat and stir chicken mixture through and then divide evenly between dish.
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Step 6: Spray each sheet of filo with oil, then scrunch and place on top of chicken mixture to cover and bake for 15 to 20 minutes until pastry is golden.
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Step 7: Serve pie3s with a salad on the side.
We hope you enjoy this recipe!
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