ingredients

• 1kg diced chicken breast
• 750mL chicken stock
• 1/2 packet of thyme
• crushed garlic
• 2 cups frozen veggies (peas/corn/carrots)
• 1/2 bunch of celery
• flour to thicken
• salt and pepper to season

method

seal chicken over a medium heat, season with salt, pepper and thyme (garlic optional). add finely chopped celery and frozen veggies, cover with stock. cover pot and leave to simmer, stirring regularly. add 1-2 tablespoons of flour as needed to thicken sauce. line pie dish with puff pastry. allow thickened filling to cool, then fill pie base. cover with puff pastry, crimping edges. egg wash, and cut openings in pastry top. cook at 180 degrees for 40 minutes until golden and mixture bubbling through opening.