Creamy chicken and bacon pie

I am always very amazed by how Chefs like Jamie Oliver and Maggie Beer prepare food using puff pastry. I was at cold storage the other day and was browsing through the frozen food section. When I saw sunshine's brand puff pastry, my mind immediately flashed back to some of the food channels I have watched. After much thinking, I decided to try my hand at making creamy chicken and bacon pie using the small tart-like casing that I bought from Phoon Huat last week.

Ingredients - makes 10 small pies
250g chicken breast
110ml chicken stock
20g plain flour
3 tbsp butter
half harge onion
salt and pepper
olive oil
2 cups frozen peas and carrots
150g back bacon
Half of sunshine's puff pastry

Procedure

1. Roll out the puff pastry thinly - 2-3mm and cut out to the size of the case. 2 for each case- 1 for base and 1 for top.
2. Pre heat oven to 200 degrees.
3. Cut the chicken into small cubes. Marinade with a pinch of salt and pepper and set aside for at least 30mins.
4. Place olive oil in pan and fry the onions till soft. Cook the chicken breast till half cooked and add in the bacon, carrots and peas. Stir till cooked.
5. On a separate pan, melt the butter, and add in the flour. Stir well till straw coloured and pour in the chicken stock. The sauce should be thick but dropping consistency.
6. Add the sauce to the chicken and stir till well mixed.
7. Fill the fillings into the case and cover with the top cut out pastry. Seal properly to prevent the fillings from coming out. Glaze with egg before baking. Bake about 30-35mins and its ready!