Tim made chicken pie last night. Its one of his specialties.

Here’s the ingredients:

• 1 pre-cooked BBQ chicken
• 2 leaks
• 1 stick celery
• 200g mushrooms
• 1 large carrot
• 1 cup liquid chicken stock
• 2 tablespoons flour
• Salt and pepper to taste
• 2 sheets filo pastry
• 1 egg (to glaze pastry)

This is enough ingredients to make 2 pies approximately 25cm in diameter.

Slice the leeks, carrot, celery and mushrooms. Throw them into a frying pan and fry them off for about 5 minutes on medium heat. Take them out of the frying pan and leave them aside to cool off. Take the BBQ chicken and pull the meat from the bones. Be careful to remove any small bones. Place the meat into a mixing bowl. Into the bowl add the liquid chicken stock and the flour. When the vegetable ingredients have cooled down, add them to the bowl containing the chicken stock and the flour. Mix all ingredients.

Take a pie dish and butter the inside. Take a piece of filo pastry and place it inside the pie dish. Spoon the contents of the mixing bowl into the bottom of the pie dish. Flatten out the tap. Place the remaining piece of filo pastry over the mixture. Place into the oven on high for approximately 60 minutes or until the pasty is golden brown on top.