Low Fat Chicken & Broccoli Pie

I really like this recipe because substituting short crust pastry or puff pastry for the filo pastry cuts down on the fat count and makes for a nice crispy alternative.

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   1. Heat the Oil in a frying pan and fry the sliced chicken breasts until browned on both sides. Once cooked put in a 1.5 litre oven proof dish. Meanwhile blanch the broccoli in boiling water for a couple of minutes, once blanched put in the dish with the chicken.
   
   2. Mix the milk with the corn flour, and pre heat the oven to 200oC.
   
   3. Add the Carrots, Garlic & Onions to the same pan the chicken breasts were fried in and fry for 5 minutes until the onions are starting to brown, then add the stock to the pan and bring to the boil. Once boiled add the milk and corn flour mixture and then pour into the oven proof dish with the chicken and broccoli.
   
   4. Strip the thyme leaves from the stalks and add to the oven dish, then give all the ingredients in the dish a good stir.
   
   5. Scrunch the individual filo sheets on top of the chicken mixture ensuring that the surface is completely covered.
   
   6. Place in the oven for about 50 minutes until cooked through and browned on top.