1 tbsp olive oil, with a little extra for brushing
4 large chicken breasts, cubed (or 375g cooked chicken from a roast)
1 tsp butter
3 large leeks, trimmed and cut into 1cm rounds
1 tbsp plain flour
125ml white wine
200ml Bisto chicken gravy
100g Philadelphia full fat or light cream cheese
1 tbsp chopped fresh parsley
2 sheets fill pastry
Sesame or poppy seeds
1 litre pie dish
Heat the oven to 190C/Gas Mark 5. Heat the olive oil in a frying pan and cook the chicken for 5-10 minutes until tender, stirring often. Remove from the pan and set aside (if you’re using cooked chicken you can skip this step).
Add the butter to the pan and soften the leeks fort minutes without colouring. Add the flour and stir for 2 more minutes. Pour in the wine and chicken gravy, stir, then bring to a simmer. Cook for 5 minutes, until thickened. Add the Philadelphia cream cheese and stir until melted. If the mixture looks too thick, add a dash of water. Return the chicken to the pan and add the parsley. Spoon into the pie dish and leave to cool. Brush the edge of the pie dish with olive oil, lay a sheet of filo pastry on top and brush with mare oil. Repeat with the second sheet of pastry. Scrunch up any overhanging pastry, fold onto the top of the pie and brush with olive oil. Sprinkle with sesame or poppy seeds. Bake for 30-35 minutes, until golden and serve.