Step 1

Preheat oven to 180°C. Heat the oil in a large heavy-based frying pan. Cook the onion, stirring, for 3-4 minutes or until soft. Add celery and corn. Cook for 2-3 minutes or until the vegetables are tender. Transfer to a heatproof bowl.

Step 2

Heat the pan over medium-high heat. Cook the chicken for 3 minutes each side or until browned. Season with salt and pepper. Add to the vegetables.

Step 3

Melt the butter in pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually whisk in the stock. Place pan over medium-high heat. Whisk for 3-4 minutes or until the sauce thickens and comes to the boil. Stir in the peas, oregano and parsley. Stir in the vegetables and chicken. Divide among six 330ml (1 1/3-cup) capacity ovenproof dishes.

Step 4

To make the herb chilli crust, place 1 filo sheet on a clean work surface. Combine oil and butter in a bowl. Brush the filo with oil mixture. Top with one-sixth of the oregano, parsley and chilli. Season with salt and pepper. Top with another filo sheet. Press down lightly. Brush with oil mixture. Cut into 6 squares. Scrunch each square. Arrange on top of 1 dish. Repeat with remaining filo, oil mixture, oregano, parsley and chilli.

Step 5

Place the pies on a baking tray. Bake for 20-25 minutes or until crisp and golden.