What can be more comforting than chicken pot pie on a rainy day? Well, maybe curry but for now, we are going to be looking at a quick easy bake.

Ingredients: serves 2-3

1 chicken breast (about 200gm)

1 potato

1 very small carrot

1/2 cup frozen peas

1/2 onion

Dried thyme & oregano

Salt & pepper

1 cup chicken stock

Puff pastry or Roti Prata pastry

Method:

• Dice into small pieces the chicken breast, potato (peeled), carrot & onion.
• Fry the onion in oil till it turns translucent.
• Add the potato and carrot, fry for a couple of minutes.
• Add the chicken breast and fry till it turns white.
• Add the chicken stock and herbs. Bring to a boil before turning to simmer till the vegetables are cooked. Add some water if needed.
• Mix some cornflour with water and add to the cooked vegetables to thicken it.
• Allow to cool.
• Spoon the pie mixture into 4 medium pie holders (about 11cm wide x 3cm high) or bowls suitable for use in the oven.
• Cut puff pastry to cover tops of pie holders or bowls. Allow some overhang.
• Place puff pastry on top of the ingredients, press lightly along the edges of the pie holders or bowls, to allow the puff pastry to stick.
• Price some holes into the puff pastry to allow the steam to escape.
• Bake in a preheated 190ºC (375ºF) for 20 minutes or when the tops of the puff pastry is browned.
• Allow to cool for 5 minutes before serving.