• 8 chicken pieces (4 thighs, 4 drumsticks), roasted
• 10ml (2 tsp) butter
• 3 spring onions, sliced
• 5ml (1 tsp) thyme leaves
• 2 cloves of garlic, finely chopped
• 20ml (4 tsp) flour
• 300ml chicken stock
• 10ml (2 tsp) Dijon mustard
• 30ml (2 tbsp) thick plain yoghurt or crème fraîche
• salt and freshly ground black pepper
• 4 sheets phyllo pastry
• 15ml (1 tbsp) butter, melted

1.) Preheat the oven to 190ºC and lightly grease a 22cm round oven dish.

2.) Shred the roasted chicken and discard the bones. Set aside.

3.) Melt the two teaspoons of butter in a deep frying pan. Add the spring onions  and cook for a few minutes to soften. Stir in the thyme leaves and garlic and cook for another minute.

4.) Stir in the flour. Add the chicken stock and mustard. Add the shredded chicken and stir everything together. Leave to simmer for 15 minutes to thicken the sauce. Stir through the yoghurt and season to taste with salt and pepper.

5.) Tip the chicken and sauce into the oven dish. Scrunch the phyllo sheets up one at a time then arrange on top of the chicken. Brush with the melted butter.

6.) Bake the chicken pie for 35 minutes or until the phyllo pastry is golden and crispy.