Chicken And Mushroom Pie with Phyllo Pastry

This is a family favourite. I normally use a cake tin.

I feel by using Phyllo Pastry instead of regular Puff or Short Pastry it's not so heavy and maybe has less carbs. (I hope)

INGREDIENTS

400 gm button mushrooms, sliced.
4 chicken breasts, pan fried or poached, and chopped or shredded.
1½ medium onions, diced.
1 large carrot, diced finely
4 cloves of garlic, chopped.
3 bay leaves
2 tablespoons dried thyme
¼ cup chopped fresh parsley
a pinch of dried rosemary
20 gm butter
16 gm flour
1 cup chicken stock
1½ cups milk or cream with gravy granules dissolved
1 can green beans, or the equivalent in fresh green beans, cooked.
1 teaspoon ground black pepper

 METHOD

Fry the onion and carrot in a deep pan until soft.
Add the mushroom, garlic, bay leaves, rosemary and thyme.

Lower temp to #1 and with the lid on, leave for about 10 minutes, until the mushrooms are cooked.

Create a well in the centre of the vegetables. Melt the butter on med heat, add the flour and create a roux.

Cook for a few minutes and then add the stock and milk.  Mix the vegetables with the sauce created by the roux, stock and milk.

Raise the heat, and when it starts to bubble, remove from the heat. If it's too thick, add some more milk or water, but it should be quite thick to keep the pie's shape.

Add the black pepper.

Mix well.

Add the shredded chicken, chopped parsley and green beans. Mix well. Leave to cool.

Line cake tin with 4 leaves of phyllo pastry brushed with olive oil. Fill with the chicken mixture. Fold over the excess pastry. Scrunch up another olive oil drenched sheet of phyllo pastry and place on top.  Sprinkle with celery salt and smoked paprika. Dot with butter.

Bake for 40mins at 180° C