Tasty Chicken Pie

Type: Bake
Cut: Breast Fillet
Style: Western

Ingredients
1 whole chicken
1/4 cup pine nuts
1 tablespoon butter
1 onion; finely diced
130 g mushrooms; sliced
3 tablespoon butter
5 tablespoon flour
1/2 cup milk
2 Tbsp freshly grated parmesan
4 eggs; lightly beaten
1 pinches nutmeg
1 pack filo pastry
3 tablespoon butter extra; melted

Instructions
Cook chicken either in a large saucepan, reserving 2 cups of stock. Remove meat from the bones and set aside with stock. Pre-heat oven to 180ºC.

Place pine nuts in pan and toast over medium heat until lightly coloured and fragrant. Remove and add to chicken. Melt 1 tablespoon butter and gently fry onion until transparent, then add mushrooms until softened. Add to chicken.

Melt 3 tablespoons butter and blend in flour; cook for 1 minute. Add stock and milk and cook until mixture thickens. Add chicken mixture, nutmeg and eggs and mix well.

Grease a 33cm X 23cm oven-proof dish with butter. Line the dish with 8-10 sheets filo pastry, brush each sheet with the melted butter. Spoon in chicken filling and level the surface. Cover with another 8-10 buttered sheets of pastry. Tuck the top edges under the bottom edges and very lightly score a diamond pattern on the top with a sharp knife.

Bake for about 45 minutes or until the pastry is golden. Allow to stand for 10 minutes before cutting.

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