INGREDIENTS

2 x packs of Bostock chicken thighs – sliced 1cm thick
A knob of butter
1 brown onion – diced
4 garlic cloves – diced
2 leeks – sliced into 1cm thick rounds
250g large mushrooms – sliced
3/4 cup cream
250ml vegetable stock
2 heaped tbsp corn flour
1 heaped tbsp Dijon mustard
Big handful of fresh thyme (about ¼ cup)
Filo pastry sheets – I used about 11 sheets (will vary depending on the size of your dish)
Extra oil for brushing on the filo

METHOD

Heat the oven to 180 fan bake.

Brown the chicken with some butter (season well) in a large pan. Set aside. Do this in batches so you don’t overcrowd the pan.

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.

Add the chicken back to the pot, and stir in the cream, stock, corn flour 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 a dish. I used a 30cm dish.

Using a pastry brush, brush the filo sheets 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.

Place the dish into the oven and bake for 25 minutes or until the pastry is golden brown.

Serve immediately and enjoy!