Chicken Pies

Chicken Pie

1 tablespoon oil
1 onion
1 large chicken breast (or 2 small)
3 carrots
1 teaspoon dried sage
2 chicken stock cubes
2 tablespoons cornflour
1 cup water
2 sheets short pastry (or make your own)

Chop up the onion, chicken and carrots. Heat the oil in a medium sized saucepan, then add the chicken and vegetables and stir over a medium heat until the chicken appears to be cooked.

Add the sage, the chicken stock and the cornflour, then pour the cold water over. Give it a good stir and keep on stirring until the liquid is thick and clear. Take it off the heat, taste and add some salt and pepper if its needed, then set the filling aside to cool.

When the filling is cool, roll out the pastry and place it in the pie dish or dishes. Blind-bake the pastry if you want. Fill the pastry with the cold filling and lay a sheet of pastry on top, squeezing together the edges.

Cut some slices into the top so that steam can get out. Bake the pies (or pie) for about 30 minutes, until the pastry is nice and brown.