Chicken, Sage and Pumpkin Pie

When I think of winter dishes I think of hearty soups and casseroles and of course pies!! This pie is really quick and easy and is packed with flavour.

 This recipe makes a medium pie (for 2)
What you will need:
200g pumpkin, cut into 2cm pieces
3/4 chicken breast or roast chicken, cut into 2cm pieces
Olive Oil
Garlic clove, crushed
1/2 brown onion, chopped
25g plain flour
25g butter
200g chicken stock
1/4 cup chopped sage leaves
1 sheet puff pastry
egg/milk to brush pastry

How to create:
- Oven to 180 degrees
- Place pumpkin onto a tray and drizzle with oil 
- In a frying pan, add some oil then cook chicken until cooked through, remove from pan
- Add butter to pan and melt, add onion and garlic, cook until soft 
- In a small bowl, make a paste with the flour and some of the chicken stock, add this to the onion mixture, cook for a couple of mins
- Add the rest of the stock to the pan, stir well and make sure there are no lumps, bring to the boil then remove from heat
- Put chicken in a bowl with pumpkin and sage, season and then add to the stock mixture
- Pour pie mixture into pie dish and cover with pastry, trim sides if you want or leave them if you want a bit more pastry to have with your filling
- Brush with egg or milk and prick a few holes in the top 
- Bake in the oven for about 30-40 mins or until pastry is cooked and golden
- Serve with roasted veggies