Healthier chicken and leek pie

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Heat the oil in a deep frying pan over a medium-high heat, then fry the carrots and leeks for 4-5 minutes until the leeks are softening. Add the chicken, mustard and flour; season and fry for 5 minutes.
2. Pour in the wine and stock, and gently bubble for about 5 minutes or until the liquid has thickened and reduced by about a third. Stir in the parsley.
3. Transfer the filling to a 1.3-1.5 litre baking dish. Crumple the filo sheets on top, then brush with a little oil. Bake for 20-25 minutes until the filo is golden and the filling is bubbling.