Weeknight meal: Quick chicken pie

It’s quick, it’s easy and you already have most of the ingredients in your kitchen cupboard.

Serves: 4
Preparation time: 15 minutes
Baking time: 20 minutes
Oven temperature: 180ºC

• 50ml butter
• 1 onion, sliced
• 1 green pepper, sliced
• 40ml flour
• 10ml chicken stock powder
• 515ml milk
• 3 roasted chicken breasts, cut into small pieces
• 1 roll ready-made puff pastry

1 Melt 10ml butter in a saucepan and fry the onions and green pepper until soft. Remove from the pan.

2 In the same saucepan, melt the remaining butter. Add the flour and stir to make a roux. Cook for one minute. Stir in the stock powder and remove from the heat. Add 500ml milk, a little at a time, stirring constantly. Return to the heat and stir until thickened.

3 Remove from the heat, add the chicken, onion and green pepper and stir well. Pour the mixture into a greased ovenproof dish. Cut the pastry to fit and brush with the remaining milk. Bake in a preheated oven for 20 minutes or until the pastry is puffed and golden brown.