2 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 onion, chopped
2 garlic cloves, crushed
2 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
2 tbsp plain flour
950 ml chicken stock
150 g frozen peas
1 x roast chicken, skin removed and meat shredded
8 sheets of filo pastry
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat half of the oil in a saucepan over a medium heat. Cook the carrots, parsnip, onion and garlic for 5-7 minutes until soft. Stir in the thyme, sage and season with salt and pepper.
2 Stir in the flour and cook for one minute. Whisk in the chicken stock until incorporated. Bring to the boil, then reduce the heat and simmer for 10 minutes.
3 Stir in the peas and chicken, then pour the mixture into a baking dish.
4 Brush one of the filo pastry sheets with oil, then layer on top of the chicken mixture. Keep brushing and layering until you use all the sheets.
5 Slice some slits in the top of the pastry and bake for 30 minutes until the mixture is bubbling and the pastry is golden brown.