Step 1Preheat oven to 200°C. Line a baking tray with baking paper.
Step 2Thinly slice broccolini stems. Reserve the tops. Spray a large saucepan with olive oil and set over medium-high heat. Cook the chicken and leek, stirring, for 5 minutes, or until the chicken is browned and the leek softens. Add thyme leaves. Cook, stirring, for 1 minute, or until fragrant.
Step 3Add broccoli stems and flour to pan. Stir to coat. Add stock and ½ cup water to pan. Bring to the boil, then reduce heat and simmer for 5–7 minutes, or until sauce thickens and chicken is cooked through. Stir in peas.
Step 4Meanwhile, place a sheet of filo on work surface. Starting at one long end, roll the filo to form a log. Twist log into a spiral. Place on prepared tray; spray with olive oil. Repeat process with remaining filo to make 4 spirals. Bake for 10 minutes, or until golden and crisp.
Step 5Heat a wok or large frying pan over medium-high; lightly spray with oil. Stir-fry Brussels sprouts for 1–2 minutes; add a splash of water to create steam. Add broccolini tops; stir-fry for a further 2–3 minutes. Add a little more water; cook until vegies are just tender. Divide chicken mixture among 4 bowls. Top with filo spirals; serve with vegies.