- Serves 4
- Preparation Time 10MINS
- Cook Time 55MINS
1 tbs olive oil
1kg chicken thigh, trimmed, cut into 2cm cubes
100 gm bacon, thinly sliced
1 onion, finely diced
2 garlic cloves, crushed
3 tbs plain flour
1 tsp fresh thyme, chopped
2 tbs fresh parsley, chopped
500ml (2 cups) Campbells Real Stock – Chicken
2 large carrots, peeled, halved and diced
6 sheets filo pastry
0g butter, melted
STEP 1 Heat oil in a heavy based frypan over medium- high heat. Cook chicken in batches for 3 minutes or until golden, remove and set aside.
STEP 2 Cook bacon, onion and garlic for 2 minutes or until onion has softened. Add flour, thyme and parsley and cook for 1 minute. Add Campbells Real Stock, carrots and peas, then return chicken to the pan and stir. Bring to the boil, then reduce heat and simmer for 30 minutes.
STEP 3 Preheat oven to 180?C.
STEP 4 Butter 2 sheets of filo pastry together, repeat with remaining filo sheets.
STEP 5 Scrunch filo together on top of pie. Brush with remaining butter and bake for 15 minutes, or until filo is crisp.