Heat your oven to 180 Degrees C. Slice your onion, chop your chicken, chop your bacon, Chop your carrot into SMALL squares. Place your frozen peas in a bowl and nuke for 60 seconds, uncovered. Add your stock cube to 200ml of boiling water and dissolve.

Get a LARGE pan, add 20 sprays of spray oil, allow to heat for around 2 minutes on high then add your chopped chicken. Cook until white but does not have to be fully cooked. Then remove from pan and place on a plate.

Add another 20 sprays to the pan, over a high heat, and add your carrot and onion. Cook this for 5 minutes, stirring regularly until it starts to colour.

Now add around 100ml of water and leave it boiling, stirring occasionally until all the water has reduced and evaporated.

Now add your bacon and tarragon and cook for another 2 minutes stirring all the time.

NOW, add your flour and mustard and stir through until fully mixed. Then add your stock and stir through again until fully mixed. The sauce will thicken. Now add your chicken, peas and milk.

Leave to simmer, stirring occasionally for 2-3 minutes then take off the heat and pop into your ovenproof dish.

Now carefully take your filo out of its wrapping and cut into little squares. Place over the top of your pie.

Bake in the oven for 15-20 minutes until cooked, serve and enjoy!