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

  • 10 Sheets Phyllo Pastry
  • 2 Cups leftover meat - Chicken
  • 1/2 Cup Frozen Peas
  • 1/2 Cup Frozen Sweet Corn
  • 1 Carrot
  • 1/2 Red Onion
  • 1 Cup Mushrooms
  • 2 Cups Milk
  • 4 Tbs Butter
  • 2 Tbs All Purpose Flour
  • 1/2 Tsp Smoked Paprika
  • 1 Tsp Oregano
  • 2 Garlic Cloves
  • Salt & Pepper
  • Oven proof baking dish

Prep - 20 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 (If on the bone and has the skin on)
  • Finely dice onions, garlic, mushrooms and carrots
  • Melt 2 tablespoons of butter and brush the inside of the baking dish with butter, then layer 5 of the phyllo sheets in the baking tray - Place the first 5 sheets at the bottom of the dish and falling over onto one side of the dish only. Brush the top of the sheets with butter.
  • Place the other 5 sheets from the bottom of the dish and falling over onto the other side of the dish and brush with butter.

Let's Get Cooking - 45 Minutes

  • In a pan or pot, heat cooking oil and sauté the onions, garlic, carrots and mushrooms until cooked.
  • Add 2 tablespoons of butter and melt.
  • Add the flour and mix into a paste.
  • Add the milk and stir until it comes to the boil and thickens up.
  • Add the frozen peas and corn
  • Add salt, pepper, paprika and Oregano and mix.
  • Add the leftover chicken and allow to simmer for 10 minutes at low 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 30 minutes until golden brown.
  • Allow to cool down once cooked
  • To transfer out of the baking dish, place a plate over the pie and carefully flip. Place a wooden board (or whatever dish you're presenting the pie on) over the pie and carefully flip again - sounds intense but it can be done :)  

Serve and Enjoy