Chicken and Leek Pie

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken thigh in two batches and cook, stirring, for 4-5 minutes, or until browned and cooked through. Once cooked, transfer the chicken to the medium baking dish.

Return the pan to a medium-high heat. Add the leek, carrot and celery and cook, stirring, for 5 minutes, or until softened. Add the garlic, thyme, parsley and baby spinach leaves and cook, stirring, for 2-3 minutes, or until fragrant and softened. Transfer the veggies to the baking dish with the chicken.

Crumble the chicken stock cube into a medium jug and combine with the hot water (check the ingredients list for the amount) and milk. Wipe the pan clean with a paper towel and melt the butter over a medium heat. Stir in the plain flour and cook, stirring, for 1 minute, or until combined. Slowly add the stock-milk mixture and cook, stirring, for 5 minutes, or until the sauce thickens. Stir through the wholegrain mustard and season with a pinch of salt and pepper.

Pour the creamy sauce into the backing dish, over the chicken and vegetables. Scrunch each filo pastry sheet into a very loose ball and place on top of the pie. Repeat until the whole pie is covered, making sure not to overcrowd the pastry. Drizzle (or spray) with olive oil and place the pie in the oven for 10 minutes, or until the filo is golden and flaky.