1 small red onion

2 Gloves garlick

1 large leek chopped up

200g Mushrooms roughly chopped

4x chicken breasts in to bite size pieces

250ml Chicken stock

100g topped lean bacon bits

1 tbsp corn flour

2 large handful of spinach

Filo pastry

Olive oil

Mixed Veg to serve with



Preheat your oven to 190c fan 170c gas mark 5

little olive oil in a pan,  add chopped onion and garlic browning off.

Then add the leek, mushrooms and bacon bits until they soften.

Then crank up the heat to high add the chicken for 3-4mins to brown off then pour in the chicken stock and let it come to simmer.

Meanwhile, mix the corn flour with 2 table spoons of water until smooth, then pour in the pan with he cream. Bring back to boil. Stirring gently , and cook until the sauce thickens.

Remove from heat and stir in spinach. Tip into a pie dish let it cool a little take your filo pastry and pop it on top of the mixture making sure it all covered.

Drizzle the pastry with olive oil, then bake in the oven for 20minutes, by then the pastry should be brown and crispy.

Serve up with your choice of veg.