Creamy Chicken, Cannellini Bean & Thyme Filo Pie

• Meanwhile, finely chop tomato and garlic. • Roughly chop baby leaves. • Drain and rinse half the cannellini beans. • Cut chicken thigh into 2cm chunks.

• When veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Reduce heat to medium-high, then add cannellini beans and tomato, lightly crushing beans with a spoon, until tender, 4-5 minutes. • Add garlic, garlic & herb seasoning and classic roast seasoning and cook until fragrant, 1-2 minutes.

• Reduce heat to medium, then add cream (see ingredients) and the water and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat, then add baby leaves and roasted veggies. Stir to combine. • Transfer filling to a baking dish.

• Reduce oven to 220ºC/200ºC fan-forced. • In a small microwave-safe bowl, add the butter. Microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of veggie mixture to completely cover. Gently brush melted butter over to coat. • Bake pie, until the pastry is golden, 15-20 minutes.