Ladybirds Chicken and Vegetablese Pie(s)

• 3 sheets short cut pastry or only 2 sheets if making 1 large pie
• 2 chicken breasts skins removed
• 1 corn cob , corn removed from cob (use unused corn cob for the stock)
• 1 onion, chopped finely , use scrap bits for the stock
• 1 carrot - chopped finely - use peel and unused bits for the stock
• 1 whole red chili
• 1 pinch salt
• 1 cracked black pepper
• 1 pinch chicken salt
• 3 clove garlic - minced
• 1 bunch parsley
• 1 handfull chopped chives
• 1 handful oregano
• 1/3 cup chicken stock - i used my home made chicken stock
• 1/4 cup thickened cream
• 1 tsp condensed cream of chicken soup - optional

1. Cut the chicken breast into small chunks .
2. Peel the carrots and cut into little pieces .
3. Remove the corn from the cob (cut off with a knife) then steam them both till tender , remove from heat and set aside to cool until needed .
4. In a large frying pan/skillet , heat a little oil , i used Olive oil spray , then add the chicken pieces along with the mince garlic , salt and pepper and cook , stirring occasionally , until all is cooked through and lightly golden , at this stage i removed half the cooked chicken pieces so i could make a couple without vegetables and set aside till needed .
5. With the remaining half the cooked chicken in the pan , add the chicken stock and the cream and stir to combine , then add the carrots and corn bits and stir to combine , bring to the boil and reduce to simmer , simmer for about 5-8 minutes or until the liquid has reduce by about half , if it is taking to long to thicken then you can add a teaspoon full of condensed cream of chicken soup and stir through until thickened .
6. Then take off the heat and set aside to cool until needed .
7. With the other half cooked chicken removed from the pan , add to a smaller pan and heat , then add the chicken stock and the cream and stir and simmer for few minutes until it reduces and thickens , and as above if needed add a teaspoon of the cream of chicken soup and stir in well to combine until it reduces , then set aside to cool until needed .
8. If making one large one leave all the ingredients together and set aside to cool until needed once cooked .
9. Cut your pastry sheets into 6 pie bases and 6 pie lids to fit your flan tins , or make one large one to fit one large flan tin , depending on your size flan tins .
10. Preheat your oven to 190C and lightly grease your flan tins and set aside till needed
11. Now mould your pre cut pastry circles into the prepared flan tins and press down to mould fully .
12. Now taking the prepared , cooled , cooked creamy chicken mixtures and carefully spoon them evenly into the prepared pastry shells , either one or all 6 .
13. Once pastry shells are full , place one pie lid per filled she shell and press down to seal shut tightly so not to open and spill whilst cooking and if a fully sealed lid then make a could little slits in the lid so that the steam can escape whilst cooking .
14. Brush prepared filled pie pastry lids with a little milk to help the get a golden colour whilst cooking and place them into the Preheated oven for 30-35 minutes or until golden brown for the little individual ones or for 45-55 minutes for the large one or until golden brown .
15. Once cooked remove from heat and let stand for few minutes before removing them from their tins .
16. Once cooked slightly , remove them from the flan tins and serve hot on a serving plate with sides of your choice .
17. Enjoy .
18. :-)

short, chicken breasts skins, corn cob, onion, carrot, red chili, salt, black pepper, chicken salt, garlic, parsley, handfull, handful oregano, chicken, cream, chicken soup

Taken from cookpad.com/us/recipes/359132-ladybirds-chicken-and-vegetablese-pies (may not work)