- 2 tablespoons olive oil
- 2 leeks finely sliced
- 1 large carrot cut into an even dice
- 1 stalk of celery finely chopped
- 2 cloves garlic, minced
- 4 tbsp plain flour
- 2 cups chicken stock
- 1 cup pouring cream
- 400g shredded cooked chicken
- ground pepper
- 3 tbsp finely chopped parsley
- 1 cup frozen peas
- 250g Antoniou Fillo Kataifi
- 150g butter melted
- 1/4 cup grated Parmesan cheese
Heat the olive oil on a medium heat in a large pot and add the leeks, carrot, celery and garlic. Cook until softened (approx. 5-6 mins).
Add the flour and stir through the softened veggies. Add the chicken stock and cream and allow the mixture to come to a boil. Add the chicken, pepper, parsley and peas and cook for a further 5 mins. Remove from the heat and allow the mixture to cool completely.
Add the chicken pie mixture to a 2L casserole ovenproof dish and preheat your oven to 180 deg C.
Using your hands, combine the kataifi, butter and cheese. Place the kataifi pastry on top of your chicken mixture ensuring it covers the pot completely.
Bake in the oven for 30 mins until the kataifi is golden and pie is bubbling. Allow to rest for 10 mins before serving.