• 1 tablespoon olive oil
• 500g chicken thigh fillets, trimmed, cut into 2cm pieces
• 1 leek
• 1 cup chicken stock
• 310g can corn kernels, drained
• 2 tablespoons plain flour
• 2 tablespoons finely chopped fresh chives
• 1 sheet frozen puff pastry, thawed
• 1 egg, lightly beaten
• Mixed salad leaves, to serve

Steps:

1. Preheat oven to hot (200°C) fan forced. Grease four ovenproof dishes (1 ½ capacity). Place on a large oven tray.
2. Ask an adult to help you heat oil in a large saucepan over a medium heat. Add chicken in two batches. Cook, stirring occasionally for about 3 to 4 minutes, or until browned. Remove.
3. Halve the leek and slice thinly. Add leek to same pan. Cook, stirring over a medium to low heat, until soft.
4. Carefully return chicken to pan with stock, corn and flour. Bring to boil. Simmer, uncovered, for about 8-10 minutes, stirring occasionally, or until thickened slightly. Remove from heat.
5. Divide chicken mixture evenly among prepared dishes.
6. Cut pastry into quarters. Place on top of each dish. Brush with egg.
7. Ask an adult to help you put the tray in the oven. Cook for about 20 minutes, or until pastry is golden brown. Serve with mixed salad leaves.