Serves 4

1 tbsp olive oil

6 chicken thigh fillets, chopped into chunks

40g butter

1 large leek, sliced

2 cloves garlic, crushed

2 tbsp thyme leaves

¼ cup all-purpose flour

2 cups milk

2 packs frozen filo pastry sheets

1 egg, lightly beaten

2 tbsp pouring cream

Salt and pepper, to taste

1) Preheat the oven to 180ºC. 2) Heat the oil in a large non-stick frying pan over a medium heat. Add the chicken and cook, tossing regularly, until golden. 3) Remove the chicken from the pan, set aside and keep warm. Add the butter, leeks, garlic and thyme to the pan and cook for seven or eight minutes, until softened. Add the flour and cook for a further two minutes, then add the milk, season with salt and pepper and cook until thickened. Return the chicken to the sauce, mix, then refrigerate until cooled completely. 4) Line a 31cm-round, lightly greased pie tin with half the pastry. Fill with the chicken mixture, then place more pastry on top of the pie and trim any excess. 5) In a small bowl, mix the egg and the cream, then brush the top of the pie with the mixture. 6) Bake for 35 to 40 minutes, or until the pastry is golden, then serve with a side salad.