Irresistible Individual Chicken and Vegetable Pies

Ingredients

Directions

1. 1

   1. In a nice deep pan, melt the butter and get the pan nice and hot (without burning the butter.

2. 2

   2. Add the chicken and fry for around 5 minutes until starting to brown.

3. 3

   3. Add the onions, mushrooms and carrots, then reduce the temperature. Cook for 5-7 minutes gently. Until the onions are translucent and the vegetables are starting to cook.

4. 4

   4. Crumble in the stock cubes and add salt and pepper, stirring through the ingrediants.

5. 5

   5. Add the soup, milk and cream, stir and heat gently for 5 minutes.

6. 6

   6. Add the peas and cook for a further ten minutes (should be smelling lovely and chickeny now!).

7. 7

   7. Spoon mixture into 6 individual pie dishes, or into a large pie dish if preffered.

8. 8

   8. As the filling is cooling slightly, roll out the pastry to around 5mm thick.

9. 9

   9. Cut rounds of pastry to fit your individual dishes or roll to fit the large dish,.

10. 10

    10. Cover each little pie with it's pastry top, make a hole to let the steam escape and brush with beaten egg.

11. 11

    11. Bake in the oven at 200 degrees for around 15-20 mins until nice and brown. Delicious!