Chicken And Vegetable Pot Pie

• 1/4 cup butter
• 1 None leek, thinly sliced
• 1/3 cup all-purpose flour
• 3/4 cup milk
• 1 cup chicken stock
• 1 lb grilled chicken, shredded
• 12 oz frozen peas, corn and peppers
• 1/4 cup flat leaf parsley, coarsely chopped
• 4 sheets phyllo pastry
• None None Olive oil spray

1. Preheat oven to 425u0b0F.
2. Melt butter in a large saucepan on medium heat. Add leek and cook, stirring, 5 minutes, until softened. Add flour and cook, stirring, 1 minute.
3. Gradually stir in milk and stock. Cook, stirring, until mixture boils and thickens. Add chicken, vegetable mix and parsley and stir until heated through.
4. Spoon chicken pie filling into a shallow 6 cup baking dish.
5. Place 1 sheet pastry over filling; spray with oil. Repeat process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry around edge of dish.
6. Spray top of pastry with oil. Bake, uncovered, 10 minutes, until golden and heated through.

butter, flour, milk, chicken stock, chicken, frozen peas, flat leaf parsley, pastry, olive oil spray

Taken from recipes-plus.com/api/v2.0/recipes/26782 (may not work)