Directions
- 1Melt butter in an orange pot, add leeks and shallots and sauté until soft.
- 2Add white wine and cook until reduced.
- 3Mix in flour and stir until well combined.
- 4Pour in chicken broth, stir until smooth.
- 5Add carrots and heavy cream.
- 6Stir in the shredded cooked chicken.
- 7Season with salt and pepper.
- 8Layer phyllo pastry sheets over the top.
- 9Brush with olive oil.
- 10Bake until the phyllo pastry is golden brown and crispy.
Ingredients
- 2 Leeks
- 1 Shallots
- 1 cup White wine
- 2 tbsp Flour
- 4 cups Chicken broth
- 1 cup Carrots
- 1 cup Heavy cream
- 2 cups Cooked chicken
- 1 pinch Salt
- 1 pinch Pepper
- 1 package Phyllo pastry
- 1 tbsp Olive oil
Equipment
Orange potWooden spoonForkSmall bowlPastry brush
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