Individual chicken pies with winter roasted veg
Sweet potato(es), raw
400 g, cut into 1cm pieces
200 g, chopped into 1cm pieces
150 g, chopped into 1cm pieces
Gravy granules, dry
Chicken breast, skinless, raw
300 g, cut into small pieces
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potato, sweet potato, parsnips, thyme and rosemary in a large roasting tin. Drizzle with the oil and season with black pepper. Roast for 40 minutes or until tender and golden.
- Towards the end of the cooking time, put the gravy in a large pan. Add the chicken, cover and simmer gently over a low heat for 6-8 minutes or until the chicken is cooked. Set aside.
- Tip half the roasted vegetables into the chicken mixture. Use a potato masher to break them down, then stir through the remaining roasted veg. Spoon into 4 individual pie dishes, then top each with a scrunched-up piece of filo pastry. Bake for 10-12 minutes, or until the pastry is crisp and golden. Serve with steamed green veg such as broccoli or cabbage.