200g chicken breast, sliced into chunks
1 carrot, peeled and chopped into small cubes
1/4 red onion, finely sliced
1 shallot, finely chopped
1 leek, sliced
100g frozen peas
1 large glove garlic, finely chopped
1 tbsp parmesan
Pre-heat the oven to 200 degrees celsius.
Heat a little oil in a large frying pan. Once hot, add the chicken breast in to the pan and stir for a few minutes until each piece starts to brown. Don’t worry, the chicken doesn’t need to be cooked through! It will still be pink inside, we just want it browned on the outside. Set aside on a plate.
In the same pan add the shallots, garlic, red onion, carrot and leek with some salt and pepper. Stir until soft. Add back in the chicken and its juices. Add the peas and stir a couple of times more.
Add in the vegetable stock and bring to the boil and then simmer for 5 minutes. In a small bowl, mix the cornflour with 1 tbsp water. After the 5 minutes add in the cornflour and the parmesan. Stir both through – the sauce should thicken slightly.
Pour into a pie tray.
Lay the pastry over the top, make two small slits in the centre and slice an excess from round the edges. Brush over some olive oil and pop in the oven for 30 minutes until the pastry is golden and you can see the insides bubbling!
Serve up and enjoy!
Sometimes things go wrong! I used some leftover pastry which meant it split! But hey, it still tasted delish!
Let me know if you give it a try!
Love, A x