Ingredients:

• 250g cooked chicken, shredded
• 300g mixed chopped vegetables (carrots, celery, onions, mushrooms)
• 40g flour
• 350ml Atkins & Potts Chicken Stock
• 250g readymade and rolled puff pastry

Our Method:

1. Heat a little oil in a saucepan. Tip all the vegetables into the saucepan and fry for around 5 minutes, or until starting to soften.
2. Add the flour to the vegetables and mix well to make sure everything is evenly coated.
3. Pour in the chicken stock then bring the pan to a simmer. Stir until thickened.
4. Add the chicken to the vegetable mix with a little salt and pepper. Preheat the oven to 180°C.
5. Fill four individual pie dishes with the pie filling. Cut out four squares of pastry and press each square on top of each pie dish. Glaze the top of the pastry with milk or egg.
6. Place in the oven for around 20 minutes or until the pastry is golden brown.

If you would like to make a creamy chicken pie just add in 100ml double cream when you add the cooked chicken.