Chicken & mushroom pot pie

1. Preheat oven to 200°C (fan-forced).
2. Combine chicken, flour and salt in a medium bowl and toss until evenly coated. Heat oil in a medium frying pan over medium-high heat. Cook chicken for 3-4 minutes or until golden brown. Remove from pan.
3. Return pan to medium heat. Cook onion, celery, garlic and thyme for 3-4 minutes or until soft and translucent. Increase heat to medium-high. Add mushrooms and cook for a further 3-4 minutes or until tender and golden brown. Pour in chicken stock and cream, and return chicken to the pan. Bring to the boil, then reduce heat to medium-low and simmer for 2-3 minutes or until sauce is slightly thickened and reduced. Stir through baby spinach and mustard.
4. Discard thyme sprigs and transfer mixture to a 6-cup capacity baking dish. Gently scrunch filo pastry sheets and arrange on top until pan is covered. Spray generously with cooking oil and sprinkle with sesame seeds. Bake for 15-20 minutes or until filo is golden and crispy.
   

Cooking Tip: Cook the pie mixture in an oven-proof frying pan if you have one. You’ll save yourself dishes and make this recipe a one pot wonder!

Nutrition Tip: Mushrooms, like humans, generate vitamin D when left in the sun. Place mushrooms in the sun for at least 15 minutes and then store in a brown paper bag in the fridge where they’ll maintain their vitamin D content until eaten.