Method. Place a baking tray in the oven and preheat the oven to 220C/200C Fan/Gas 7. Brush a large, deep non-stick frying pan with a little of the oil and place over a high heat. Add the chicken.. Add the left-over chicken, mushrooms and leek, and any sauce/vegetables leftover from the roast chicken, and warm through. Spoon into a large 20cmx30cm ovenproof dish. 3. Place all the filo pastry sheets in a pile, then cut into 4 strips across the longest length so you end up with 24 strips the same size. Brush each strip with melted butter.

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Method. Preheat the oven to 200C/400F/Gas 6. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Add the mushrooms and continue to fry until the chicken.. Bring to the boil. Reduce heat and simmer for 5-10 minutes, until sauce thickens. Stir in sour cream and Swiss brown mushrooms. Preheat oven to 180°C. Transfer mixture to a 1.5 litre (6 cup) capacity pie dish and set aside to cool slightly. Gently scrunch each filo sheet and place on top of pie filling. Brush filo sheets with melted oil spread.