Name: Chicken & vegetable pies
Cook time: 45 min
Total time: 45 min
Yield: Makes 4
Ingredients: 800 g chicken thigh fillets chopped; 2 garlic cloves crushed; 50 g butter; ¼ cup plain flour (40 g); 1.75 cups boiling water (440 ml); 2 chicken stock cubes crumbled; cheese tasty grated (60 g); 500 g frozen mixed vegetables; 375 g frozen puff pastry defrosted

Crispy puff pastry tops these individual chicken pot pies.

Ingredients

800 g chicken thigh fillets chopped

2 garlic cloves crushed

50 g butter

¼ cup plain flour (40 g)

1.75 cups boiling water (440 ml)

2 chicken stock cubes crumbled

cheese tasty grated (60 g)

500 g frozen mixed vegetables

375 g frozen puff pastry defrosted

Method

1.Cook chicken and garlic in an oiled, non-stick frying pan until golden.

2.Melt butter in a medium saucepan over a medium heat. Add flour. Cook, stirring, for 2 minutes. Add water and stock cubes. Stir until boiling and thickened. Stir in cheese until melted.

3.Transfer to a large bowl. Stir in chicken and vegetables. Season with salt and pepper. Divide among four ovenproof dishes (1½-cup capacity).

4.Roll out pastry until 2mm thick. Cut pastry to fit over tops of dishes. Place on an oven tray.

5.Cook in a hot (200C) oven for about 20 minutes, or until golden.

Chantal Walsh