This recipe is one of my absolute favourites and with a few simple twists elevates your traditional chicken pie to the next level. The filo topping adds texture and crunch which works so well with the creamy filling with mustard, leeks and a slight smoky heat from sliced chorizo. Served with moreish sun-dried tomato parmesan mash which has a lovely salty tang from the cheese and some sautéed green beans with caramelised shallots, olives and almonds - the sides really make this dish. This is a special meal which everyone will love.

I love using filo pastry brushed with butter to top pies. It adds such a lovely crunch and texture and is also lighter and healthier than using puff or shortcrust pastry. Served with some simple roasted veg, this is the perfect comfort dinner.