Crispy Filo Topped Chicken Pie

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a small pot of salted water to the boil. If you don't have an ovenproof frypan, set aside a medium baking dish.
2. Dice onion and grate carrot. Pat chicken dry and dice 2cm. Heat oil in a medium ovenproof frypan and 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. Reduce pan to medium heat, add 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, stirring constantly to avoid any lumps forming.
4. Reduce pan heat to low-medium, add sour cream and peas and cook for 1-2 minutes, until heated through. Season to taste with salt and pepper. Transfer filling to baking dish, if using.
5. Melt butter for 15-20 seconds in microwave. Brush each filo sheet, one at a time, with melted butter. Very loosely scrunch up each sheet of filo and place side by side on top of filling until the surface of the pie is completely covered. Bake for about 15 minutes, or until filo is golden and crunchy.
6. Cut broccoli into small florets and cook in pot of boiling water for 3 minutes, until bright green and tender. Drain, return to pot and season to taste with salt and pepper.
7. Pie with broccoli on the side.