Pour the stock and wine into a large,
wide frying pan. Add the garlic, thyme,
tarragon sprig and carrots, bring to the
boil then lower the heat and simmer for
3 mins. Lay the chicken in the stock, grind
over some pepper, cover and simmer for
5 mins. Scatter the leek slices over the
chicken, cover again then gently simmer
for 10 more mins, so the leeks can steam
while the chicken cooks. Remove from
the heat and let the chicken sit in the
stock for about 15 mins, so it keeps
moist while cooling slightly.
Strain the stock into a jug – you should
have 500ml (if not, make up with water).
Tip the chicken and veg into a 1.5 litre
pie dish and discard the herb sprigs. Pour
the stock back into the sauté pan, then
slowly pour in the cornflour mix. Return
the pan to the heat and bring to the
boil, stirring constantly, until thickened.
Remove from the heat and stir in the
crème fraîche, mustard, chopped
tarragon and parsley. Season with pepper.
Heat oven to 200C/180C fan/gas 6.
Tear or cut the chicken into chunky
shreds. Pour the sauce over the chicken
mixture, then stir everything together.
Cut each sheet of filo into 4 squares
or rectangles. Layer them on top of
the filling, brushing each sheet with
some of the oil as you go. Lightly
scrunch up the filo so it doesn’t lie
completely flat and tuck the edges into
the sides of the dish, or lay them on the
edges if the dish has a rim. Grind over a
little pepper, place the dish on a baking
sheet, then bake for 20-25 mins until
the pastry is golden and the sauce is
bubbling. Serve immediately.