Method

1. Heat the oven to 180C fan. Place a large ovenproof pan on the hob on a medium heat. Add a glug of olive oil and heat for 30 seconds. Season your chicken thighs with salt and pepper, add to the pan, skin side down (if you have skinless don’t worry) and cook until golden then flip and repeat. Once nicely browned, take out and set aside (it doesn’t need to be cooked through at this stage).
2. Throw all your vegetables and garlic into the pan you just cooked the chicken in for 10 minutes, stirring occasionally and sweating until softened.
3. Chop up your chicken and add it to the vegetables. Top it up with the chicken stock and simmer for 5-10 mins, letting it reduce by half.
4. Add your mustard, lemon, and crème fraiche. Give it a good stir and turn your heat to medium low. We want to give the sauce time to thicken and marry all the flavours together.
5. Once you’re happy with the consistency, check the seasoning.
6. Scrunch up your filo and place it on top of the pie. Drizzle over a little olive oil and put it in the oven for 15-20 mins. We want it to be golden brown.
7. Once ready, serve it with whatever you like (mash works great).