Chicken, Leek, and Pea Phyllo Pie

1: In an ovenproof dish, sweat the leeks and celery together over medium heat.

2: Add the coriander seed powder, salt, and pepper.

3: Pour in the stock and cream, allowing it to reduce.

4: Stir in the parsley, then remove from heat.

5: Add the shredded chicken and peas, mixing well.

6: Top with scrunched-up phyllo pastry and brush with olive oil.

7: Bake at 170°C for 20 minutes until golden and crisp.