MAKEOVER: Creamy Mushroom Chicken Filo Pastry Parcels (by SUSIE578)

1 lb chicken breast
1 cup button mushrooms, cut into small pieces
1/2 small yellow onion, finely chopped
Fresh thyme to taste
2 cloves garlic, finely chopped
1 tbsp extra virgin olive oil
1/4 cup of white wine
1/2 cup milk
1 dash of sea salt
1 dash of ground white pepper
12 sheets filo pastry to wrap mixture in

Serve with salad.

In a skillet over medium heat warm up olive oil. Add mushrooms, onion, and garlic. Cook till mushrooms begin to soften. Place in a bowl and set aside. Dice chicken into cubes, season with salt and pepper and add to skillet. Fry over medium heat until cooked and just lightly browned, and add white wine to deglaze pan. Cook another 10 min and remove chicken from pan. Add mushroom mixture to pan and stir in milk and 1 tsp of cornflour to thicken. Cook for a few minutes, mixture will be very thick. Add chicken. Take 1 sheet of filo pastry, spray lightly with oil, place second sheet of filo on top of first sheet. spray top of second sheet then fold both sheets in half. ( You end up with filo 4 sheets thick and half the original sheet size. Repeat with remaining 10 sheets of filo until you have 6 4ply rectangles of pastry. Work quickly so pastry does not dry out. Divide chicken mixture into 6, place along middle of pastry, wrap into parcels, place on baking paper lined oven tray, spray top lightly with oil (or brush with butter) sprinkle poppy seeds on top. Bake 30 minutes @ 190 degrees Celsius.