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Dice chicken, cut the leeks and slice your mushrooms
Sauté the leeks on low heat in a knob of butter and olive oil for approx 4 mins.
Add diced chicken and season with salt, pepper, and garlic powder. Turn the heat up to medium
Add mushrooms to the chicken and stir to combine for 2 minutes.
Add mustard
Mix the cornflour and cold water together to make a slurry and add. Cook for a minute before adding the cream.
Stir well and take off the heat
Melt the butter in a small pot
Lay out the filo pastry sheets and brush with butter or add one sheet of puff pastry
Scrunch the pastry keeping the buttered side up until the top is covered
Sprinkle with sumac or paprika
Bake in a preheated 200°C oven until golden and crispy for approximately 20-25 mins
Serve with a simple green salad and enjoy