Creamy chicken and vegetable pie

Step 1
Preheat the oven to 180℃.  Cut the broccoli stem into 1cm chunks, then cut the head into small florets.

Step 2
Heat the oil in a large, deep-sided frying pan over medium-high heat.  Cook the chicken, leek and broccoli stalks for 5 minutes or until the leek is tender.

Step 3
Add the garlic and cook for 1 minute or until fragrant.  Add the flour and cook, stirring, for 1 minute.

Step 4
Add the stock, sour cream, mustard, carrot, broccoli florets, peas and ½ cup water. Cook, stirring, for 5 minutes or until the sauce starts to thicken. Set aside to slightly cool.

Step 5
Lightly spray a shallow pie dish with olive oil spray.  Line the base with a sheet of filo, laying it a little off-centre so the excess falls over the side of the dish.  Spray with oil and top with another sheet, laying it at an angle to the first sheet and allowing the excess to fall over the side of the dish.  Continue spraying with oil and layering with filo.

Step 6
Spoon the pie mixture into the filo.  Fold the overhanging filo back into the centre of the dish and scrunch to fully enclose the filling.  Spray with olive oil spray.  Bake for 25-30 minutes, until the pastry is golden brown.

Serving suggestion: serve with a mixed salad or mashed potato.

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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website