Method
Preheat oven to 180°C
In a large pot on medium heat, add
salt reduced chicken stock, bay leaves
and chicken breast. Poach for
15-20 mins
Once the chicken is close to being
cooked, add the frozen veggies and
allow to cook for 5-6 mins
Remove the pot from the heat once
veggies are cooked
Remove the chicken from the pot and
cut into bite sized pieces
Using a slotted spoon remove the
veggies and add to a separate bowl
Combine the diced chicken, cooked
veggies and mix to combine
Sauce
Place the pot back on medium heat
In a small dish, mix cornflour and lite
milk until combined
Pour this mixture into the pot and mix
Bring to a boil to allow the mixture
to thicken
While stirring, add mixed herbs and a
pinch of black pepper
As the sauce becomes to thicken, add
the chicken and veggies back in, stir
to combine
Pour the mixture into a deep-dish pan
and spread evenly
To prepare the filo, spray each sheet
with cooking oil and drape it across
the chicken mixture
Bake in the oven for 15-20 mins
or until the pastry on top is
golden brown