Honey Mustard Chicken and Vegetable Pie

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Heat butter and a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for 2–3 minutes, until starting to soften. Add chicken and cook for a further 2–3 minutes, until starting to brown. Add carrots, cauliflower and thyme and cook for about 1 minute, until vegetables are starting to soften.
3. Stir through mustard, honey, salt and stock and bring to the boil. Reduce heat to medium and cook for 8–10 minutes, until liquid is reduced by half.
4. When honey mustard chicken has reduced, reduce heat to low. Add cornflour mixture and cook for 3–4 minutes, stirring constantly, until sauce thickens. Add sour cream and parsley and cook for a further 1–2 minutes, until heated through. Season with pepper.
5. While chicken mixture cooks, unroll pastry, plastic-sidedown, onto a clean, flat surface. Use a sharp knife to cut into 6 even squares. Place 5 pastry squares onto prepared tray and brush with milk. Bake for 12–14 minutes, until pastry is puffed up and golden.
6. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cut broccoli into small florets and stir-fry for 2–3 minutes, until bright green and tender. Season with salt and pepper.
7. Spoon honey mustard chicken and vegetable filling onto plates. Top with one puff pastry lid per person and serve stir-fried broccoli on the side.