4 chicken fillets, chopped
1 leek, chopped
100g sweetcorn
300ml milk
2 chicken stock cubes
puff pastry (enough to cover 4 pie dishes)
1tsp sage
1. Preheat oven to 200°C / 400°F / gas 6
2. Fry the chicken and leek for 10 minutes until cooked
3. Dissolve the stock cube in the milk and pour over the chicken and leek
4. Add the sweetcorn and sage and mix well. Heat for about 2 minutes until the sauce has thickened slightly
5. Cut the pastry into the shapes for the pie dishes
6. Divide the mixture between the 4 dishes and place pastry on top of each one
7. Brush with milk, make a hole in the middle of each pastry lid and bake for 30 minutes
Serves 4
