Chicken and vegetable pie

• 1 tbsp olive oil
• 1 onion (chopped)
• 500 g chicken breasts (cut into chunks)
• 300 g frozen mixed vegetables
• 30 g butter
• 30 g plain flour
• 400 ml hot chicken stock
• 100 ml milk
• 1 sheet ready-rolled puff pastry
• 1 egg (beaten, to glaze)
• salt and black pepper (to taste)

Method

1. 1Heat the oil in a large pan and cook the onion for 4 to 5 minutes, then add the chicken and cook until it is no longer pink on the outside.
2. 2Stir in the frozen vegetables and cook for a couple of minutes, then tip everything onto a plate.
3. 3Melt the butter in the same pan, stir in the flour and cook for a minute, then gradually whisk in the stock and milk to make a smooth sauce.
4. 4Return the chicken and vegetables to the sauce, season well and simmer for a few minutes, then tip into a pie dish and leave to cool a little.
5. 5Heat the oven to 200C fan. Lay the pastry over the dish, trim the edges and press to seal, then brush with beaten egg and cut a small slit in the top.
6. 6Bake for 25 to 30 minutes until the pastry is golden and the filling is piping hot. Check the chicken is cooked through before serving.