Chicken and Filo Pie (s)

Serves 4 
You decide - make 1 large pie or 4 individual ones


Ingredients:
olive or canola oil spray
500 g skinless chicken breast, cubed
1 leek, sliced
250 g mushrooms, quartered or sliced 
1 red pepper, chopped
1 packet Maggi Chicken and Mushroom soup mix
375 ml can light and creamy evaporated milk
1/4 cup chopped fresh parsley
4 filo sheets
olive or canola oil spray, extra
1 t sesame seeds


Method:

1. Preheat oven to 180°C
2. Spray a large non-stick frying pan with oil and heat. Add chicken and cook until browned.
3. Add leek, mushrooms and red pepper. Cook for a further 2 minutes, stirring.
4. Add combined soup mix and evaporated milk. Bring to the boil, stirring. 
5. Simmer for 5 minutes, stirring constantly. 
6. Stir in parsley.
7. Spoon into 1 large or 4 individual dishes. 
8. Lightly spray filo sheets with oil and scrunch over tops of dish.
9. Bake in preheated oven for 20 minutes or until pastry is golden.
10. Serve with a greed salad or your favourite seasonal vegetables.