Creamy chicken and corn filo pie

1 Preheat oven to 200°C on fan bake. Heat oil in a large frying pan on a high heat. Add the onion, thyme and garlic and fry for 1—2 minutes. Add the chicken and cook for 3—4 minutes until lightly golden. Place the carrots in a medium-sized saucepan, cover with water and boil for 20—25 minutes until soft.

2 Add flour to the frying pan and combine well with the chicken. Dissolve the stock cube in 1 12 cups of boiling water and add to the chicken, stirring until a thick sauce starts to form. Pour in the corn and heat through. Season with plenty of pepper.

3 Pour the chicken mix into a greased ovenproof dish. Lightly scrunch up a piece of filo and cover one corner of the pie filling. Repeat with the other four pieces of filo until all filling is covered. Spray with oil. Place in the oven for 8—10 minutes until the filo is crunchy and golden. Meanwhile drain the carrots and mash with plenty of pepper. Serve alongside the chicken pie and garnish with extra thyme.