Chicken pot pies
( SERVES 4 )
Great for stretching cooked chicken leftovers. For extra gloss, the pastry can be brushed with milk or beaten egg before cooking.
- Preheat the oven to 200°C.
- Heat the olive oil in a frying pan. Sauté the onion, until softened. Add the garlic, capsicum and carrot and sauté for about 4 minutes. Stir in the herbs and flour. Gradually add the chicken stock and cream, stirring until thick. Add the chicken and peas.
- Divide the mixture evenly between four 1-cup ramekins.
- Cut the pastry into 1.5cm strips. Criss-cross them over the top of each ramekin. Bake for about 20 minutes until hot and the pastry is golden.