Preheat your oven to 220 degrees & place the chicken fillets into a loaf sized tin & add the marinade, coat all surface & place into the oven, uncovered for 20 minutes.

Cook onions on medium heat for 5 minutes then turn down the heat & add mushrooms, cook for a further 5 minutes. Add stock & cream & heat till simmering. Check chicken & if ready (keeping the oven on), cut into bite sized pieces, then mix well with all the juices & add to the pan. Bring to a slow boil. Add thickening granules (start with just a little until the desired thickness for a pie filling), remove from the heat & add the spinach. Mix well & place into a 20cm x 22cm casserole dish. Tear up filo pastry roughly into pieces & place on top. Bake for 20 minutes or until golden brown

NOTES

This is considered a light pie & you could substitute the butter for water to cook the onions & the single cream with creme fraiche or quark too to make it even lighter! I have made this with both shortcrust & puff pastry too & all were amazing!

Keep an eye on this dish when browning in the oven especially if using filo pastry as it cooks very quickly & can burn quickly