Chicken and Veggie Pot-Pie

This is a recipe I got from my cousin and it was an instant hit with my husband. And the best part is that after you bake it it will still taste good the next day. Just reheat in the oven :)

It takes a little bit longer. I like to cook it nice and slow so that the veggies are nice and soft but still intact.....not mushy. Or actually you can just pop some of the veggies in the microwave till soft :)

Ingredients:

4 chicken fillets cut into cubes

500g ready rolled puff pastry

2 carrots

1 large potato

8 mushrooms

1 onion

1 tsp garlic

1tsp dried crushed chillies/chopped fresh chilli....however hot you want it.

black pepper

2 Tbs soy sauce

2 tsp Louisiana Cajun spice from the Robertsons Spice Range or any other nice tasting spice

salt to taste

1 cup water

Method:

1. Place the carrots and potato in the microwave or boil till soft but not too soft.

2. Once they are soft cut the carrots into rings and the potatoes into small cubes.

3. Slice up your mushrooms.

4. Braise your onion in a medium size shallow pot till brown.

5. Add your garlic and chillies.

6. Add the chicken and cook till half done.

7. Throw in your spice, black pepper, salt and soy sauce and stir.

8. Add the water and cook on medium to low heat till all the flavours are cooked through.

Note: To make a nice thick gravy add 2 tsp of cornflour to your chicken-veggie pot.

Once your chicken-veggie pot is done place it into your ramekins ( about 4 ramekins), you can just judge, then place the pastry on top, make slits and bake in the oven on 200 degrees celcius till pastry is done.