Filo topped chicken, leek and mushroom pie

Repurpose your meat from the chicken wing soup to create a tasty supper dish.Method: Pre-heat oven to 180°C fan. Sauté the leeks and mushrooms in 25ml of vegetable oil until soft and tip into your pie dish. Heat the chicken soup until simmering. Melt the margarine in a medium pan and add the flour to make a roux. Cook gently for approximately 2-3 minutes and then gradually whisk in the hot chicken soup and the wine (if using) to make a thick sauce. Stir in the mustard and the tarragon leaves or parsley and season with salt and pepper to taste. Add the chicken to the pie dish then stir through the sauce. Taste and check the seasoning adding salt and pepper as necessary. Unroll the filo pastry and scrunch each sheet into a loose ball before placing on the chicken filling. You may not need all the pastry, so it can be re-wrapped and frozen for another time. Spray the pastry with oil, and bake for approximately 20 minutes until golden and crunchy and the filling is piping hot.