Crispy Filo Topped Chicken Pie

Steps

1. BEFORE YOU START. Preheat oven to 200°C. Grease a large baking dish (about 20cm x 30cm) with melted butter or oil. Bring a pot of salted water to the boil.
2. PREP PIE. Heat a little oil in a fry-pan on mediumhigh heat. Pat chicken dry and dice 2cm. Cook chicken for 2-3 minutes, until starting to brown. Add onion and carrot and cook for a further 2-3 minutes, until veggies have softened.
3. MAKE SAUCE. Reduce heat to medium, add first measure of butter and cook for 1 minute. Add flour and cook for 2 minutes, stirring constantly. Add mustard, pie herbs and salt. Gradually add stock and water measure, stirring constantly to avoid any lumps forming.
4. Reduce heat to low-medium. Add sour cream and peas and cook for 1–2 minutes, until heated through. Season to taste with pepper and transfer filling to prepared baking dish.
5. FINISH PIE. Brush each sheet of filo, one at a time, with melted butter or oil. Loosely scrunch up each sheet of filo and place on top of filling. Place pieces side-by-side, until the surface of the pie is completely covered. Bake for about 15 minutes, or until filo is golden and crunchy. Cool for 5 minutes before serving.
6. PREP & COOK BROCCOLI. Cook broccoli in pot of boiling water for 3-4 minutes, until bright green and tender. Drain, return to pot and season.
7. SERVE pie with broccoli on the side.