Creamy chicken and vegetable pie

Instructions

1 Preheat oven to 220°C. Lightly grease a pie dish with oil spray. Set aside.

2 Heat olive oil in a large pan over medium-high heat. Add chicken and brown for a couple of minutes. Don’t worry if not completely cooked through. Set chicken aside in a bowl.

3 In the same pan, reduce heat to medium-low and cook vegetables until they start to soften. Add herbs and stock and bring to a simmer.

4 In a small bowl, create a smooth paste with cornflour and some of the milk. Add paste, remaining milk and salt and pepper to pan. Add chicken. Stir and simmer for 5 minutes until chicken is cooked through.

5 Add mixture to pie dish. Cover pie with pastry sheets, sealing edges with your fingers. Slice across into pastry top with a knife to allow steam to escape. Bake for 35-40 minutes, until golden.