CHICKEN & VEG POT PIES

Chicken and veg pot pies

2 parsnips, peeled and chopped

2 carrots, peeled and chopped

1 tablespoon thyme leaves

2 cloves garlic

¼ cup olive oil

6 chicken thigh fillets

2 tablespoons butter cup cake flour

1 litre chicken stock store-bought shortcrust pastry

1 egg, lightly whisked

1 Preheat oven to 200°C. Place the parsnip, carrot, thyme and garlic on a metal baking tray and drizzle 2 tablespoons olive oil over. Roast for 20 minutes. Brush the chicken with olive oil, add to the baking tray and roast for a further 20 minutes or until cooked through. Remove from oven, chop the chicken, cover and set aside.

2 Melt butter in a saucepan over medium heat. Add the flour and stir for a minute. Add chicken stock a little at a time until all of it is incorporated. Cook, stirring constantly, until gravy is thick. Remove from heat, pour out one cup to keep for serving and add the rest to the chicken and veg mix.

3 Cut 4 x 16cm rounds from the pastry and place in lightly greased muffin tin. Divide the chicken and veg mix between the 4 pies. Cut 4 x 9cm rounds from the rest of the pastry and place on top of the pies. Press the edges to seal, brush with the egg and place on a baking tray.

4 Bake for 20 minutes or until the pastry is golden. Remove pies from tins and serve with mashed potato and reserved gravy.