Grandma Wendy’s Easy Homemade Chicken Pie

1. Preheat the oven at 200c then cook the chicken for 60 minutes or until the juices are clear from the chicken. 2. Meanwhile, slice the leeks, garlic, mushrooms ready for the pie and cooked them in a small saucepan with a small knob of butter until soft. 3. Then grease a large oven dish (30x20cm) with a splash of olive oil and add 2 layers of the filo pastry sheets overlapping the sides to create the base. Put to one side as this will be used in the "Finish It" step.

1. To make the white sauce, simply melt 80g butter in a saucepan over a medium-low heat. 2. Once melted, stir in the flour with a whisk until it makes a paste-like mixture. 3. Now here is the "make or break part"... Whisk in around 1/4 of the milk stirring continuously until it starts to thicken, then add in the second 1/4 of milk and repeat until you have a thick white sauce. 4. Remove from the heat and add seasoning, stock, mustard and oregano.

1. Once you are happy with the chicken, remove from the oven and leave to cool. To speed up the cooling process, use a knife to slice the chicken into parts to allow the heat to leave the breast and leg areas.

1. Finish by placing the remaining 4 layers of filo pastry on top of the filled pie dish, folding in the hanging foil on top of the chicken mixture and grease with oil. Make sure the top is rough and uneven as this will give the extra crispy topping.