This Recipe Serves 6.

• 1 BBQ Chicken taking off the breast, shredded (around 400g)
• 1 tablespoon olive oil
• 2 teaspoons cornflour
• 1 onion sliced
• 1 leek sliced
• 1 carrot diced
• 1 cup of corn kernels (or peas and corn – we used frozen)
• 1 cup veg or chicken stock (salt reduced)
• 185g Light & Creamy Evaporated Milk Can
• Teaspoon Thyme
• 2 teaspoons seeded mustard
• Freshly ground Black Pepper
• 1 clove garlic
• 6 Potatoes boiled and mashed with a little butter (20g) milk and seasoning
• 4 sheets Filo Pastry (or you can use puff pastry if desired)

1. Preheat oven to 180C. 
2. Boil your potato then mash with a little butter (20g), seasoning and milk. Set aside.
3. Heat olive oil in a large pot and cook the onion and leek on low heat until translucent and has softened (around 10 mins).
4. Add carrot and cook slowly for 5 mins, adding peas and corn.  Sprinkle your thyme whilst stirring, add pepper.
5. Add stock and stir for 1 minute then add the milk and bring to a simmer. 
6. Add mustard and cornflour, stirring until you see it thickening.
7. Add the chicken; if it needs a little more liquid add more stock or water.
8. Place mixture into either 6 individual ramekin dishes ½ way or 1 large dish.  Place a thin layer of mash potato on top of mixture.  Then layer the pastry on top of the potato.  Brush the pastry with milk.
9. Bake for 20-25 mins until pastry is golden.

Healthy vegetables and rice made very tasty!

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Please email your feedback to sharrelle@weightloss.com.au.

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