Creamy Chicken & Leek Pot Pie

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken thigh to the pan and season with salt and pepper. Cook, stirring occasionally, for 4-5 minutes or until browned (the chicken will continue cooking in step 5). Transfer to a large baking dish.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the garlic, onion, carrot, zucchini, leek and 1/2 the thyme to the pan and season with salt and pepper. Cook, stirring, for 3-4 minutes or until softened.

Add the thickened cream, sweet mustard spice blend and plain flour to the pan, and crumble in the chicken stock cube. Cook, stirring, for 1 minute, or until thickened. Pour the vegetables and cream sauce over the chicken thigh in the large baking dish and mix to combine.

Lightly scrunch each filo pastry sheet (see ingredients list) into a very loose ball and place on top of the pie. TIP: Don't scrunch the pastry balls too tight otherwise they won't cook through! Repeat until the whole pie is just covered. Sprinkle over the remaining thyme then drizzle (or spray) with olive oil. Bake for 10 minutes, or until the pastry is golden and crisp.