Ingredients
- 300 g (10 1/2 oz) boneless, skinless chicken breast
- 1 bay leaf
- 500 ml (17 fl oz/2 cups) chicken stock
- 2 large potatoes, peeled and chopped
- 250 g (9 oz) orange sweet potato, peeled and chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 1 parsnip, chopped
- 1 garlic clove, crushed
- 1 tablespoon cornflour (cornstarch)
- 250 ml (9 fl oz/1 cup) skim milk
- 155 g (5 1/2 oz/1 cup) frozen peas, thawed
- 1 tablespoon snipped chives
- 1 tablespoon chopped parsley
- 185 g (6 1/2 oz/1 1/2 cups) self-raising flour
- 20 g (3/4 oz) butter
- 4 tablespoons milk
- 1 egg, lightly beaten
- 2 teaspoons sesame seeds
Method
1. Combine the chicken, bay leaf and stock in a large, deep non-stick frying pan and simmer for about 10 minutes. Remove the chicken and set aside. When cool, cut into small pieces. Add the potato, sweet potato, celery and carrot and simmer, covered, for about 10 minutes. Remove the vegetables from the pan. Add the onion, parsnip and garlic to the pan and simmer for about 10 minutes. Discard the bay leaf. Purée in a food processor until smooth.
2. Stir the cornflour into 2 tablespoons of the skim milk until it forms a smooth paste, stir into the mixture with the remaining milk and then return to the pan. Stir over low heat until the mixture boils and thickens. Preheat the oven to 200°C (400°F/Gas 6). Combine the mixture with the remaining vegetables, chicken and herbs. Season with salt and pepper. Spoon into four 435 ml (15 1/4 fl oz/1 3/4 cup) capacity ramekins.
3. To make the pastry, sift the flour into a bowl, rub in the butter with your fingertips, then make a well in the centre. Combine the milk with 4 tablespoons water and add enough to make a soft dough. Turn out onto a lightly floured surface and knead. Cut the dough into four portions and roll each out so that it is l cm (1/2 inch) larger than the top of the ramekin. Brush the edge of the dough with some of the egg and fit over the top of each ramekin, pressing the edge firmly to seal. Brush the pastry tops with beaten egg and sprinkle with the sesame seeds. Bake for about 30 minutes, until the tops are golden.
