Light chicken and spring vegetable pie

Rachel Hale McKenna

Ingredients

1 bunch	Asparagus, sliced (Main)
40 g	Butter
40 g	Flour
1 tsp	Dijon mustard
1 cup	Chicken stock, preferably home made
1	Lemon, zest only
¼ cup	Chopped tarragon
125 g	Creme fraiche
1	Fennel bulb, finely sliced
300 g	Chicken, I used one pack of Santa Rosa Shredded Roast Chicken (Main)
4 sheets	Filo pastry
40 g	Butter, melted

Directions

1. Heat the oven to 180C.
2. Blanch asparagus and refresh in ice-cold water.
3. Melt butter in a medium saucepan. Add flour and mustard and whisk to a paste. Slowly add chicken stock, whisking to avoid lumps. Bring to the boil, whisking constantly. Remove from heat. Stir through lemon zest, tarragon and creme fraiche.
4. Place the asparagus, fennel and shredded chicken in to the bottom of a two-litre baking dish and pour over the sauce.
5. Cut the sheets of filo in half. Brush one side of each sheet with melted butter and scrunch it up, placing it on top of the pie. Repeat with the rest of the filo.
6. Bake for 30-40 minutes until filling is bubbling and filo has browned.