A reasonably quick meal that never fails to impress. Serve with roast potatoes, peas and gravy.
1/2 pint Milk
2 Chicken breasts
1 roll of ready roll pastry
1 chicken stock cube
Chop the onions and parsley and chicken breasts
Unroll the pastry and cut. Roughly 1/3 for the pie lid and the rest to line the pie dish. Place the pastry in the dish without the pastry lid.
Fry the onion and chicken in a pan until sealed
Crumble a stock cube into the half pint of milk and add the parsley and black pepper
Add a tablespoon of flour to the milk mixture
Heat in the microwave until the stock cube has dissolved and the sauce is thick
Add half the chicken to each pie dish and half the milk mixture.
Put the pastry lid over each pie
Cook for about half an hour at around 200 degrees celsius