Roasted red pepper chicken pie with filo pastry

Start by preheating the oven to 180°C fan

Season the chicken thighs with vegetable oil, salt and pepper while you preheat a large skillet over medium heat

Add a drizzle of vegetable oil to the pan, then sear the chicken thighs on either side. Continue to cook the chicken in the skillet, until the internal temp reaches 74°C, then remove them from the pan and cut into chunks

Add the unsalted butter to the pan along with the flour. Cook for a couple minutes, then add the onions and garlic. Cook down the onions and garlic for 15 minutes until soft and translucent, turning down the heat if needed

Add the harissa and stir it through the onions and garlic

Blend the roasted red peppers with a splash of water. Blitz well until smooth, then stir through the onion and garlic base

Add the chicken back to the pan, along with the stock, then stir well 

Add in the spinach and, once wilted, stir through the chopped basil 

Turn the heat down then add in the double cream, before seasoning to taste with salt and pepper 

Transfer the pie filling to an ovenproof dish, then remove the filo pastry from the fridge

Take one piece of the filo pastry and scrunch it together to the size of roughly a quarter of the baking dish. Place it over the filling, repeating with the remaining filo pastry slices until the whole pie top has been covered 

Brush the pastry with the melted butter, then bake in the oven for 25 minutes. Serve hot