Preheat oven to a moderate 180 degrees C. Generously grease four 1 1/2 – 2 cup oven-proof ramekins or dishes. Heat oil in a medium saucepan. Brown chicken until golden and remove. Cook onion until soft, add mushrooms and cook a further 2 minutes.
Return the chicken to the pan along with soup and cream, bring to a simmer. Add the vegetables and simmer for a further 2 minutes, stirring occasionally. Add the chopped parsley and stir through. Divide the mixture between prepared ramekins.
Generously spray each sheet of filo pastry with olive oil. Scrunch up each sheet like a piece of paper, and sit one piece on top of each ramekin. Bake for 15-20 minutes or until the pastry is crisp and golden. Serve pot pies with seasoned green beans and mashed potatoes.