Chicken and vegetable pot pies with Oxo recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil
• 400g diced chicken
• 1 onion, chopped
• 1 carrot, peeled and diced
• 1 Oxo meat-free beef flavour stock cube, dissolved in 250ml boiling water
• 100g baby corn, cut into pieces
• 200g broccoli, trimmed and chopped
• 1 tbsp cornflour
• 100g crème fraiche
• 10g parsley, finely chopped
• 1 sheet ready rolled puff pastry
• 1 egg, beaten
• Steamed season vegetables, to serve
• Bisto Best chicken gravy, to serve