Chicken Pot Pies

Method

Step one

Preheat the oven to 170°C fan.

Step two

Place the drumsticks in a pan with the carrots, onions and water, bring to the boil and add the OXO Chicken Stock Cubes.

Step three

Reduce to a low simmer and cook for 50-60 minutes.

Step four

Remove the drumstick and allow to cool, then strip the meat from the bone.

Step five

Add a dash or Worcester sauce and ground black pepper to the remaining stock.

Step six

Mix the cornflour into a paste using a couple of tablespoons of cold water, then add to the stock and bring to the boil.

Step seven

Once it has thickened, return to a low simmer and add the peas and the chicken, then bring to the boil.

Step eight

Remove from the heat and allow to cool a little.

Step nine

Divide the mixture evenly between four small pots (or you can make one large pie).

Step ten

Cut the pastry so that it covers the top of the pies with plenty of overlap, brush the pastry with the egg and place on top of the pies, pressing down the edges.

Step eleven

Place in the oven for 20-25 minutes until the pastry is golden brown.

Step twelve

Serve with potatoes and mixed vegetables.