Chicken pot pies

Method

1. Preheat oven to 200°C.
2. Heat 1 tablespoon olive oil in a large saucepan over medium heat.
3. Add chicken to pan and cook until browned. Add flour; cook, stirring, for 1 minute. Add stock, stir well and bring to the boil. Reduce heat to low and simmer, stirring, for 2–3 minutes, or until sauce thickens. Add cream and veggies; stir to combine.
4. Divide chicken mixture among 4 x 1¼–cup capacity pie dishes and place on a large baking tray. Cut pastry into quarters and top each dish, pinching or pressing the pastry edges to seal. Lightly whisk an egg, use a pastry brush to coat the top of the pastry. Top with black pepper.
5. Bake for 15–20 minutes.