EASY CHICKEN PIES

Prep time 15 mins Cooking time 35 mins Serves 4

INGREDIENTS

600g skinless chicken thighs, cut into 2cm pieces

35g flour

1 tbsp vegetable oil 300g mushrooms, chopped 4 spring onions, thinly sliced 60g frozen peas

30g grated cheese

2 sheets frozen puff pastry, thawed, cut into four 15cm circles

1 egg, lightly beaten

METHOD

Toss chicken pieces in the flour, shaking off excess. Heat oil in a large frying pan on medium. Cook chicken in batches until golden. Remove from pan.

Add mushrooms and cook for 5 mins, until mushrooms soften and liquid evaporates.

Preheat oven to 220°C. Combine chicken, mushrooms, spring onion, peas and cheese in a bowl. Season to taste.

Divide chicken mixture between four 11cm pie dishes or individual ramekins. Brush edge of pie dishes with water. Cover with pastry and press around edge of each ramekin to seal.

Brush tops with egg. Bake pies for 20 mins, until pastry is golden. Serve with salad, if you like.

If you wish to make one big pie, then place the chicken filling in a 20cm pie dish and top with one sheet of pastry, trimming the excess. Brush with egg and bake for about 20 minutes, or until golden.