Ingredients
1. Pre-heat the oven to 180° fan bake.
2. In a large pan, brown the chicken with some butter and season well. Remove from pan once browned and set aside.
3. Using the same pan, add some more butter, add the onion, garlic, and leeks. Season well and stir for a few minutes.Now add the mushrooms and thyme.Stirring occasionally and simmer for a few minutes.
4. Add the chicken back to the pan, and stir in the Half & Half, vegetable stock, cornflour and Dijon mustard.Stir well for a few minutes then turn the heat off. If you aren’t using a oven-proof pan then pour the creamy chicken filling into an oven-proof dish.
5. Using a pastry brush, brush the filo sheets with oil one at a time, then lightly scrunch the buttered sheet and place it on top of the pie filling. Repeat this step until the pie is covered with pastry and there are no gaps.
6. Place the dish into the oven and bake at 180c for 25 minutes or until the pastry is golden brown.
7. Serve immediately and enjoy.
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