Ingredients

• 1 large chicken breast fillet, diced
• 5 rashers short-cut bacon, chopped
• 1 medium brown onion, finely chopped
• 1 clove garlic, crushed
• 200gms sliced mushrooms
• 2 cups milk
• 2 tablespoons plain flour
• 1 medium carrot, halved lengthways and chopped
• 1 zucchini, diced
• 1 cup frozen peas
• 1 cup grated tasty cheese
• 1 chicken stock cube, dissolved into 2 tablespoons water
• 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
• Salt and pepper to taste
• 4 sheets of puff pastry, thawed

Instructions

1. 1. Preheat oven to 180°C
2. 2. Heat oil in a large, heavy based saucepan and cook onion and garlic until tender. Add chicken and bacon and cook until chicken changes colour to white. Add the mushrooms and stir to combine, cooking for a further 3 minutes.
3. 3. Stir in the flour and gradually add the milk, continuing to stir until the mixture starts to thicken. Add the rest of the ingredients (but not the pastry) and stir to combine. Allow to simmer gently for ten minutes.
4. 4. Divide mixture among four oven-proof ramekins or small casserole dishes. Cut large squares or circles from puff pastry to fit the dishes and place them over the top of each ramekin or dish. Press down gently at the edges and spray with oil spray.
5. 5. Bake for 20 minutes or until pastry is golden. Serve.