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Place the chicken, onion, carrot and potato into a saucepan with 3/4 cup of stock. Bring to the boil over a medium heat, breaking apart the chicken with a spoon.
Reduce heat and simmer for 10 minutes. Add peas and cook for a further minute.
Dissolve the flour in the remaining 1/2 cup of stock and gradually pour the mixture into the saucepan, stirring thoroughly to combine. Simmer for 2-3 minutes until thickened.
Preheat oven to 200C and lightly spray 6 individual pie tins with cooking oil.
Divide filling into prepared tins.
Allow pastry to thaw slightly then cut each sheet on the diagonal. Cut a circle from each triangle, place pastry rounds on top of filling and tuck around the edge (the pastry will soften with the heat from the filling and become easier to tuck in).
Place pies in oven for 25 – 30 minutes, or until the pastry is crisp and golden.
Serve with steamed veggies such as green beans and corn.
This recipe comes from our Fussy Kids eBook. As with all of our children's recipes, we don't count the calories as we are focused purely on flavour and nutrition.