Ingredients:
1 chickenthigh, deboned and cubed 1tsp shredded leek
100g sliced button mushrooms 1 boiled till soft and diced potato
80g diced carrot 1 tsp olive oil
1 onion 1tsp chopped garlic
1 bay leaf 2 tsp cream of mushrom soup mixed with 100ml water
Method:
Heat oil in pan, saute garlic, bay leaf, onion and leek till fragrant. Add carrot, chicken and mushrooms. Pour in cream of mushroom mixture and adjust seasoning to taste. Bring to a gentle boil. Dish out and transfer to a large casserole. Place the filo pastry over casserole and brush with corn oil.
Bake in preheated oven at 180 degrees 12-15 mins.
1 chickenthigh, deboned and cubed 1tsp shredded leek
100g sliced button mushrooms 1 boiled till soft and diced potato
80g diced carrot 1 tsp olive oil
1 onion 1tsp chopped garlic
1 bay leaf 2 tsp cream of mushrom soup mixed with 100ml water
Method:
Heat oil in pan, saute garlic, bay leaf, onion and leek till fragrant. Add carrot, chicken and mushrooms. Pour in cream of mushroom mixture and adjust seasoning to taste. Bring to a gentle boil. Dish out and transfer to a large casserole. Place the filo pastry over casserole and brush with corn oil.
Bake in preheated oven at 180 degrees 12-15 mins.
