If you go to the supermarket you can buy packs of foil trays for about a pound - the sort that you would get takeaway delivered in.
Here's a recipe for four chicken pies:
Two free range chicken breasts
Small pack of button mushrooms chopped
A few carrots chopped
Two medium onions chopped
A leek
Chicken/Veg Stock Cube
Frozen Peas
Frozen Sweetcorn
Few garlic cloves
Chopped parsley
Small pot of double cream (it's the smallest size you can normally buy)
Flour
Take the chicken breast and chop into small bite sized pieces remembering that you want to split this mixture between four pies so you don't want the pieces too big. Put the pieces in a bowl
Add a few teaspoons of flour to the bowl of chicken and mix it around. Basically your using the flour to thicken the gravy that'll go into the pie.
Using a large saucepan, or casserole dish, cook the chicken in a little olive oil till it's cooked through. Then add the onion, garlic, carrot, mushrooms and leek and stir to let them sweat down.
Add some salt and black pepper
After about five minutes, add about a pint of water (boiled) with a chicken/veg stock cube mixed in to the pot.
Add the peas and sweet corn, along with the small pot of double cream
Cook for five further minutes until the sauce has reduced and thickened to the consistency you would expect in a pie.
Let the mixture cool. You might want to transfer to something else as the saucepan or casserole dish might take a long time to cool
Spoon the mixture into four foil trays.
Unroll your puff pastry and it should fit nicely over four pies with some spare for a few cheese straws - oh yes!
Don't forget to criss-cross your pies with a knife to encourage the puff pastry to rise. You will also need an air hole in the centre, and finally egg wash the pastry.
Then......
Cook one for your tea, stick the rest in freezer bags and put them in the freezer. There you go, 3 more pies for a future tea.
Big badda boom!
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