Creamy chicken and mushroom pies

1 Preheat oven to 200°C. Spray a large deep non-stick frying pan with oil and set over a high heat. Add diced chicken and cook in 2 batches for 4-5 minutes or until golden. Remove chicken from pan and set aside.

2 Return frying pan to a medium heat and spray with oil again. Add leek to pan. Cook, stirring occasionally, for 5 minutes or until soft. Add mushrooms and garlic to pan. Cook for 3 more minutes or until browned.

3 Stir flour into vegetable mixture and cook for 30 seconds then gradually stir in stock and cooking cream. Bring to the boil. Transfer reserved chicken to pan with peas and simmer for 2 more minutes or until sauce thickens. Stir mustard through chicken mixture.

4 Cut 4 puff-pastry rounds large enough to cover the tops of 4 x 375ml-capacity ovenproof ramekins. Divide chicken mixture among ramekins, topping each with a 10.5cm pastry round and pressing edges to seal. Bake for 15-20 minutes or until pastry is puffed and golden.

5 Serve chicken and mushroom pies with steamed broccolini.