Chicken & Veggie-Loaded Filo Pie

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Season with salt and pepper, then transfer chicken to a baking dish. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, celery and leek, stirring, until softened, 4-6 minutes. • Stir through baby spinach until wilted, 1 minute

• Add garlic paste, Nan's special seasoning, chicken-style stock powder and the plain flour to the pan, stirring, until fragrant, 1 minute. • Add the milk and cook, stirring, until reduced, 2-3 minutes. • Transfer veggie filling to the baking dish with the chicken and stir to combine.

TIP: Add a splash of water if chicken mixture looks too thick.

• To a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Brush each sheet of filo pastry with butter. Lightly scrunch sheets of pastry and place on top of the chicken mixture to completely cover. • Sprinkle with mixed sesame seeds (see ingredients).

Little cooks: Add the finishing touch by sprinkling over the sesame seeds!

• Bake pie until the pastry is golden, 20-25 minutes.