This recipe offers a healthier twist by using delicate filo pastry instead of traditional pie crust, resulting in a light and flaky topping. Whether you’re preparing it for a family dinner or a special occasion, this dish is perfect!

1. Preheat the Oven:
   • Preheat your oven to 200°C (180°C fan-assisted)/gas mark 6.
2. Prepare the Filling:
   • In a large pan, heat the olive oil over medium-high heat.
   • Add the diced chicken and cook until it’s no longer pink, about 5-7 minutes. Remove the chicken from the pan and set it aside.
3. Sauté the Vegetables:
   • In the same pan, add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes or until the vegetables begin to soften.
4. Make the Sauce:
   • Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw taste.
   • Gradually add the chicken stock and milk while stirring constantly. Cook until the mixture thickens, about 5-7 minutes.
   • Stir in the dried thyme and season with salt and pepper to taste.
5. Combine Filling and Chicken:
   • Return the cooked chicken to the pan, and add the frozen peas and sweetcorn. Stir everything together and cook for another 2-3 minutes. Remove from heat.
6. Assemble the Pot Pie:
   • Transfer the chicken and vegetable mixture into ovenproof pots.
7. Layer the filo Crust:
   • Cut the filo to cover the pots, lay a sheet of filo pastry on top of the filling in each pot, allowing the edges to overhang.
   • Brush the filo sheet with melted butter and repeat with the remaining sheets, crumpling them slightly as you go.
8. Bake:
   • Place the dishes in the preheated oven and bake for 20-25 minutes or until the filo crust is golden brown and crisp.
9. Serve:
   • Let the pot pie cool for a few minutes before serving. Enjoy!

Serve this comforting dish with a side of green beans or a fresh salad for a wholesome meal that’s perfect for any occasion.