Place parsnips, leek, garlic and ½ cup of the stock in a saucepan, cover and cook for 5 minutes. Add remaining stock, white wine, cracked black pepper to taste and parsley and simmer until tender.
Stir in chicken and Edgell Four Bean Mix.
Fold 2 sheets filo pastry in half, spray with oil and place oil side down into a large muffin pan, easing in gently. Repeat with remaining pastry to make 4 pies. Divide filling between pies and fold over edges and spray with oil.
Bake in a preheated oven at 200ºC for 25 minutes until golden.