Ingredients

1 tbsp vegetable oil
¼ c plain flour
600g chicken thighs
1 ½ c chicken stock
1/4 c sour cream
50g butter
1 tbsp fresh thyme leaves
2 small leeks, sliced
6-8 sheets Filo pastry
6 rashers streaky bacon
2 tbsp melted butter
Salt and pepper

Preparation

Pat the chicken dry then cut into chunks about 2cm. Heat the oil in a frying pan on a medium heat. Cook the chicken in batches for 2-3 minutes until starting to brown. Remove from the pan and set aside. Wipe the pan out with a paper towel. Chop the bacon and fry until almost crispy. Add back the chicken and cook for a minute then set aside to cool.

Melt butter in a clean pan then add the leeks, chopped thyme, and cook until softened. Add the flour and cook for a few minutes then gradually add the stock stirring constantly to prevent lumps forming. Simmer on low for 5 minutes. Combine the chicken and bacon with mixture, add the sour cream, season with salt and pepper, then spoon into a 20cm pie dish and leave to cool.

Preheat oven to 180°C. Gently unroll the Filo pastry and remove 6-8 sheets. Brush a sheet of Filo with melted butter then place on top of the pie with the corners resting on the sides of the dish. Repeat brushing each sheet with melted butter and layering slightly off-centre creating a fan effect. Once all layers are in place press the pastry gently into the edge of the dish.

Sprinkle over extra thyme leaves. Bake around 30 minutes or until golden.