Creamy Chicken and Mushroom Filo Scrunch Pie

Heat a drizzle of oil in a frying pan on medium-high heat.

Peel and grate the garlic (or use a garlic press). 

Roughly chop the mushrooms into chunks. 

Once the pan is hot, add the diced chicken, mushrooms and sliced onion to the pan. Season with salt and pepper.

Stir-fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: It's cooked when no longer pink in the middle. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging

Stir in a pinch of sugar (if you have any) and cook until the onion has caramelised, 1-2 mins more.

While the chicken and veg cook, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

Once the veg has browned and the chicken is cooked through, stir in the garlic and fry until fragrant, 1 min more.

Stir the chicken stock paste and water for the sauce (see pantry for amount) into the veg pan.

Bring to the boil, then turn down the heat. Add the creme fraiche and simmer gently until thickened, 3-4 mins. 

Taste and season with salt and pepper if you feel it needs it. 

Transfer the pie mixture to an appropriately sized ovenproof dish. 

Next, halve the filo pastry sheets (see ingredients for amount) to make squares. 

Scrunch each sheet into a very loose ball and place on top of the filling.

Repeat until the whole pie is covered, making sure not to overcrowd the pastry. Drizzle the whole thing with oil. 

Switch the carrots to the middle shelf and and bake the pie on the top shelf of your oven until the filo is golden, 10-15 mins.

When the carrots have about 5-10 mins left, drizzle over the honey (see pantry for amount) and return to the oven for the remaining time.