Spring-chicken pie – Food & Home Magazine

Ingredients

• 30ml (2 tbsp) olive oil + extra, to brush
• 4 leeks, finely sliced
• 1 fennel bulb, finely sliced
• 2 garlic cloves, peeled and minced
• 125ml (½ cup) dry white wine
• 30ml (2 tbsp) chicken stock powder
• 20ml (4 tsp) cornflour, mixed with
• 20ml (4 tsp) boiling water
• 500ml (2 cups) fat free milk
• 1 rotisserie spring chicken, meat shredded and skin and bones discarded
• 300g frozen peas
• 2 handfuls fresh flat-leaf parsley
• salt and freshly ground black pepper, to taste
• 1 sheet filo pastry, defrosted
• fresh pea shoots, to garnish (optional)