Ingredients

• 1 tbsp plain flour
• 8 boneless skinless chicken thighs, cut into chunks
• 1 tbsp vegetable oil
• 1 onion, chopped
• 450ml chicken stock
• 2 carrots, sliced
• 375g packet ready-rolled puff pastry
• 1 tbsp wholegrain mustard
• 150ml milk
• 100g frozen peas
•   salt and pepper

Method

1. Preheat oven to 220C/425F/Gas 7. Place the flour and a little salt and pepper in a plastic bag, add the chicken and shake well to coat.
2. Heat the oil in a large pan and add the floured chicken and onion. Cook over a high heat for 5 minutes, stirring until browned. Pour in the stock and carrots, and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender.
3. Meanwhile, cut the pastry into four rectangles. Transfer to a non-stick baking sheet and score a criss-cross pattern on each rectangle. Bake for 10 minutes until puffed and browned.
4. Stir the mustard, milk and peas into the chicken mixture and cook gently, without boiling, for 3-4 minutes. Add salt and pepper to taste, then spoon the mixture on to four plates, top each with a pastry rectangle and serve.