I first made this pie when I had half a chicken leftover from a roast the night before. It works for any leftover meat roast. I would change the creamy roux to a tomato sauce for meats like lamb and beef. This works better for chicken and fish.
What You'll Need
5 Sheets Phyllo Pastry
2 Cups leftover meat - Chicken
1/2 Cup Frozen Peas
1/2 Cup Frozen Sweet Corn
1 Cup Mushrooms
2 Cups Milk
4 Tbs Butter
2 Tbs All Purpose Flour
1/2 Tsp Smoked Paprika
1 Tsp Oregano
1 Tsp Thyme
2 Garlic Cloves
Salt & Pepper
Oven proof baking dish
Prep - 10 Minutes
Thaw the Phyllo pastry overnight in the fridge or in a warm area. Takes about an hour if in the sun.
Preheat Oven 200 degrees Celsius (bake)
Whatever your meat Is, remove it from the bone and remove skin
Finely dice onions, garlic, potato, mushrooms and carrots
(You can leave this step towards the end so the pastry doesn’t dry up) Melt 2 tablespoons of butter and brush the inside of the baking dish with butter, then layer the phyllo sheets in the baking tray with the sides hanging on each side of the dish.
Let's Get Cooking - 30 Minutes
In a pan or pot, heat cooking oil and sauté the onions and garlic until cooked.
Add carrots, potatoes, mushrooms and stir until the mushrooms are cooked.
Add the thyme, oregano and paprika and combine.
Add the flour and mix until it’s been absorbed by the oil
Add the milk and stir until it comes to the boil and thickens up. Season with salt and pepper.
Add the leftover chicken and allow to simmer for 5 minutes at low to medium heat.
Add the peas and sweet corn and remove off the heat.
Allow to cool down for at least 10 Minutes.
Place the chicken mixture into the center of the baking dish on top of the Phyllo sheets. Bring in each side of the phyllo sheets and cover the mix.
Brush the top with butter and bake in the oven for about 15-20 minutes until golden brown