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.

Per serving: 4672 Calories (kcal); 354g Total Fat; (68% calories from fat); 301g Protein; 59g Carbohydrate; 2340mg Cholesterol; 2153mg Sodium Food Exchanges: 2 Grain(Starch); 40 1/2 Lean Meat; 3 Vegetable; 0 Fruit;

45 1/2 Fat; 0 Other Carbohydrates