1 Tbsp oil
500g chicken thigh fillets, chopped
1 onion, chopped
1 carrot, chopped
200g cup mushrooms, chopped
2 Tbsp plain flour
1 tsp ground cumin
1 cup chicken stock
½ cup milk
1 cup frozen peas
1 Tbsp soy sauce
10 sheets filo pastry
90g butter, melted
Preheat oven to moderate, 180°C. Lightly grease a 6-cup casserole dish.
In a large saucepan, heat oil on high. Brown chicken 4-5 minutes, turning. Add onion, carrot and mushroom. Saute 3-4 minutes, until onion is tender.
Stir in flour and cumin and cook 1 minute. Gradually add stock and milk, stirring constantly until mixture boils and thickens. Simmer 1 minute. Add peas and sauce. Season to taste. Pour filling into dish.
Brush each sheet of filo with butter, fold in half and scrunch up. Arrange on top of filling to cover.
Bake 25-30 minutes, until pastry is golden and crisp. Serve with vegetables of choice.