Ingredients

• 4 skinless free-range chicken breasts
• 2 banana shallots, chopped
• 3 garlic cloves, crushed
• 750ml whole milk
• 40g butter, softened
• 40g plain flour
• 2 x 180g packs chargrilled artichokes, drained  
• 150g baby leaf spinach
• A few fresh dill sprigs, chopped
• Small bunch fresh tarragon, chopped
• A few fresh mint sprigs, leaves picked and finely chopped
• 100ml white wine
• 5 filo pastry sheets
• Olive oil for brushing

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Cut the chicken breasts horizontally in half to create 8 thinner fillets. Put in a deep, wide frying or sauté pan with the shallots and garlic, then cover with the milk. Over a medium heat, bring up to a simmer, then turn the heat down to its lowest heat so the milk is barely bubbling. Season with a little salt and pepper and poach for 15 minutes or until the chicken is cooked through.
2. Once the chicken is cooked, transfer to a board and use 2 forks to shred into chunks. In a small bowl, mix the butter into the flour. Skim any scum off the surface of the poaching milk, then bring back to a simmer. Add the butter and flour mixture a tablespoon at a time, whisking, until the milk has thickened. Season with salt and pepper.
3. Stir the chicken, artichokes, spinach, herbs and white wine into the sauce. Spoon into a pie dish and top with scrunched up filo sheets. Brush the filo with olive oil, then bake for 35-40 minutes until golden and bubbling.