Chicken and Sweetcorn Filo Pie with Tomato Relish

Steps

1. Prep pie filling Preheat oven to 200ºC. Grease a casserole dish (about 20 x 30cm). Finely dice onion and carrot. Pat chicken dry and dice 2cm.
2. Cook pie filling Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 2–3 minutes, until starting to brown. Add onion and carrot and cook for a further 3–4 minutes, until vegetables have softened. Reduce heat to medium, add butter and cook for 1 minute. Add flour and cook for 2 minutes, stirring constantly.
3. Add mustard, herb mix and ½ tsp salt. Gradually add water, stirring constantly to avoid any lumps forming. Reduce heat to low-medium. Add sour cream and corn and cook a further 1–2 minutes, until heated through. Season with pepper. Place filling into base of casserole dish.
4. Prep filo and cook pie Brush each pastry sheet lightly with melted butter or oil. Very loosely scrunch up filo and place on top of the filling, putting each piece side by side until the surface of the pie is completely covered. Bake chicken filo pie for 15 minutes, or until filo topping is golden and crunchy.
5. Cook broccoli Bring a full kettle of water to the boil. Cut broccoli into small florets and place in a heat-proof bowl. Cover with boiling water for about 5 minutes until bright green and tender. Drain and toss with a drizzle of oil and season.
6. Serve pie and broccoli on plates with a dollop of relish on the side.