Instructions: 1. Cook chicken either in a large saucepan or a pressure cooker, reserving 2 cups of stock. Remove meat from skin and bones and set aside with stock.

2. Pre-heat oven to 180 deg.C.

3. Place pine nuts in pan and toasted over medium heat until lightly coloured.

Remove and add to chicken. Melt 1 tablespoon butter and saute onion until transparent, then add mushrooms until softened. Add to chicken.

4. Melt 3 tablespoons butter and blend in flour; cook for 1 minute. Add stock and milk and cook until mixture thickens. Add chicken mixture, nutmeg and eggs and mix well.

5. Grease a 33cm X 23cm oven-proof dish with butter. Line the dish with 8-10 sheets filo pastry, brush each sheet with the melted butter. Spoon in the chicken filling and level the surface. Cover with another 8-10 buttered sheets of pastry. Tuck the top edges under the bottom edges and very lightly score a diamond pattern on the top with a sharp knife or razor blade.

6. Bake for about 45 minnutes or until the pastry is golden. Allow to stand for 10 minutes before cutting.

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