Preheat oven to 180 °C.
Heat the olive oil in a pan, add the onion and carrots, then sauté until the vegetables begin to soften.
Shred the chicken, removing and discarding the skin and bones.
Add the shredded chicken, sultanas and tinned tomatoes to the pan, then mix to combine.
In a separate bowl, stir together the water and the contents of the sachet of KNORR Naturally Tasty Moroccan Chicken, then add this mixture to the pan and simmer gently for 5 minutes.
Remove from the heat and mix in the chopped parsley and almonds.
Season to taste with salt and pepper and set aside to cool.
Brush the inside of a 20cm springform cake tin with some of the melted butter, then lay the first sheet of phyllo pastry in the tin, making sure it comes up the sides of the tin and flaps over the rim.
Brush the pastry with melted butter, and then repeat the process with 3 more sheets of pastry.
Mix the beaten eggs into the chicken mixture, then spoon it into the pastry-lined tin. Top with the final pastry sheet, tucking it into the edges to fit.
Fold the overlapping pieces of pastry loosely over the top and brush with more butter. Sprinkle with a little salt, then place into the oven and bake for 30 minutes, or until the pastry is golden brown and crisp.