Begin cooking the filling. Fry 500-750g cubed chicken til cooked through but don't brown it. Remove from the pan and then cook 3 shredded leeks and about 500g sliced mushrooms.
When these have wilted stir through 1 tbsp plain flour and cook for a couple of minutes.
Then add 125 ml of white wine (or sherry works well too) and 200ml of chicken stock and cook for about 5 mins allowing to thicken.
Then add about 150g of cream cheese with garlic and herbs and mix in until this melts. Then return the chicken and a good handful of chopped parsely and stir together.
This can be kept in the fridge overnight if needed. Then put in a pie dish and cover with buttered filo strips rippled over the top (I used about 5 this time).
Bake at 200 degrees for about 35 minutes until the top becomes golden brown. Serve with new potatoes and a green salad.