Chicken pot pie

This traditional favourite provides homely comfort to both adults and kids.

Ingredients (serves 4):
1 packet puff pastry
3 tbsp olive oil
1 onion, peeled and diced
1 garlic, peeled and diced
1 sprig rosemary leaves
4 chicken thighs, deskinned, deboned and diced
1 cup green peas
2 carrots, parboiled and diced
2 potatoes, skinned, parboiled and diced
1 tbsp oyster sauce
1 tsp pepper
1 tsp ground mustard
1/4 cup chicken stock
1/4 cup water
1 tbsp cornflour, mixed with
2 tbsp water
1/4 cup butter, melted

Method:
1. Pre-heat oven to 180 deg C. Roll the puff pastry to a 2cm thickness. With a cookie cutter (about 6cm in diameter), cut 4 circles and set aside.
2. Heat the oil in a pan and stir-fry the onion, garlic and rosemary leaves for 3 minutes until fragrant. Add the chicken and stir-fry for 5 minutes.
3. Add the green peas, carrots, potatoes, oyster sauce, pepper and mustard and stir-fry for 5 minutes.
4. Add the chicken stock and water and stew until the liquid is reduced to half.
5. Add the cornflour and boil for 5 minutes. Pour the filling equally into 4 ramekin bowls.
6. Place a piece of pastry on each ramekin and fold over the sides to seal. Prick holes in the centre of each pastry with a fork.
7. Brush pastry with melted butter and bake for 20 minutes, until golden brown. Serve immediately.

Tips:
This can be kept in the fridge for up to two days. Reheat in the microwave just before serving.

Recipe source: Simply Her magazine (Oct 2008)