Chicken And Vegetable Filo Pie

• 4 tbsp butter
• 1 None medium leek, sliced thinly
• 1/3 cup flour
• 2/3 cup milk
• 1 cup chicken stock
• 1 lb shredded cooked chicken
• 14 oz frozen peas, corn and pepper mix
• 1 oz fresh flat-leaf parsley, coarsely chopped
• 4 None sheets filo pastry
• None None cooking oil spray

1. Preheat oven to 425u0b0F. For the filling, melt butter in a large saucepan. Cook leek, stirring, until softened. Add flour and cook, stirring, until mixture bubbles and thickens. Gradually stir in milk and stock. Cook, stirring, until mixture boils and thickens. Add chicken, vegetables and parsley. Stir until heated through.
2. To assemble, spoon filling into a shallow 6-cup ovenproof dish. Place one sheet of pastry over filling and spray with cooking oil. Repeat process with remaining pastry, overlapping around dish. Roll and fold pastry around edges of dish. Spray top with cooking oil. Bake, uncovered, 10 mins, or until browned.

butter, flour, milk, chicken stock, chicken, frozen peas, parsley, pastry, cooking oil spray

Taken from recipes-plus.com/api/v2.0/recipes/29589 (may not work)