1.

Preheat the oven to 350˚F.

2.

In a large skillet, heat a drizzle of oil over medium-high heat and cook the onion, carrot and celery for 3-4 minutes, until soft.

3.

Add the garlic and thyme and cook for another minute.

4.

Add the chicken, season with salt and pepper and cook for a few more minutes, until opaque.

5.

Sprinkle with flour, add the stock, cream and peas and bring to a simmer, stirring until the sauce bubbles and thickens.

6.

Pour into a baking dish or pie plate, or into individual baking dishes.

7.

Scrunch each piece of phyllo and place on the surface, and brush with butter.

8.

Bake for 15-20 minutes, or until the pastry is golden and the filling is heated through.