Personally I use frozen chicken breasts as we go through a lot of chicken. So first of I put my 2 frozen chicken breasts in the oven (you may use already cooked chicken or shredded chicken as we are going to shred the chicken anyways

Once the chicken is cooking we will move onto the potatoes. So for this step, I slice the potatoes downward along the whole potato. I then fill these gaps with mozzarella (do this with care as the potatoes can rip all the way down which we don’t want).

Now we are going to get a small bowl, and make our brushing coat. In this bowl I mix olive oil with oregano, rosemary, thyme and salt. I don’t tend to measure these to be honest but I would say roughly a tbsp of each. We then brush the potatoes with this mix and pop in the oven until crispy brown. Usually about 45 minutes at 190 degrees but you can vary this depending on your own oven. I sometimes leave them an extra 10 minutes to go even crispier.

Whilst your potatoes are in the oven, we are going to get our filo pastry sheets which have already been defrosted and lay them out ready to be filled.

Shred your chicken or take your pre-shredded chicken and mix with Philadelphia of your choice (I use the herb one) until the chicken is smothered completely by the phili.

I am then taking a heaped spoon full of mixture into the centre of each pastry sheet, spreading evenly whatever is left over, and folding over the pastry sheets.

Put chicken parcels in the oven for the last 20 minutes with your potatoes. Depending on how crispy you want your parcels add or take away 5-10 minutes.