Instructions:
- Preheat the oven to 190°C.
- Toss the chicken with 2 tbsp garlic-infused rapeseed oil, garlic granules, and paprika.
- Cook the chicken in a pan over medium heat for about 8 minutes. Remove the chicken and set aside.
- Add the remaining 1 tbsp oil, spring greens, and leeks to the pan, cooking for 8 minutes until softened.
- Stir in the mustard, crème fraîche, stock, peas, Parmesan, lemon juice, and seasoning (salt and pepper).
- Return the chicken to the pan and cook for 3–4 minutes.
- Transfer the mixture to an ovenproof dish.
- Top with the sheet of filo pastry (scrunching or folding as needed to fit/create texture).
- Bake for 25 minutes, or until the pastry is golden and crisp.
- Serve and enjoy!