Honey Mustard Chicken Pot Pies

Serves 4

Ingredients:

2 chicken breast fillets, diced
1 brown onion
1 teaspoon of ginger, crushed
1 teaspoon of garlic, crushed
1 cup of mix vegetables
olive oil
salt and pepper
Honey Mustard Sauce (see separate recipe)
4 circles of puff pastry (to fit the top of the pies)
melted butter

Method:

In a saucepan put olive oil and brown diced chicken. Set aside
In the same saucepan, brown the onion, garlic, ginger together. Add the chicken and then add the mixed vegetables and cook until tender.
Add 2 cups of honey mustard sauce and cook for a further 5 minutes.
Spoon the mix into the pots.
Place the circle of puff pastry on top of the pot pushing down on the edges to seal the pots. Brush with melted butter and pierce the centre so the steam escapes during cooking in oven.
Place in pre-heated 180 degree oven for 25 minutes.
When cooked, browned on top, remove from oven and sit for a couple of minutes before serving with chunky potato chips.

Enjoy!