Chicken and broad bean pies

Laden with vegetables, this chicken pie dish is a great family weeknight dinner option. Preparation Time 20 minutes Cooking Time 50 minutes Ingredients (serves 4) 1 tablespoon olive oil 8 (about 600g) chicken thigh fillets, cut into 2cm pieces 1 large leek, thinly sliced 2 bacon rashers, finely chopped 2 garlic cloves, crushed 400g can Heinz Big Red tomato soup 1/2 cup (125ml) thickened cream 1 cups (150g) frozen broad beans, outer skin peeled 1 tablespoon thyme leaves 2 sheets (25cm) ready-rolled frozen puff pastry 1 egg, lightly whisked Mashed potato, to serve Method Preheat oven to 220°C. Heat the oil in a large frying pan over high heat. Add one-quarter of the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining chicken. Add the leek, bacon and garlic to the pan and cook, stirring, for 5 minutes or until leek softens. Return the chicken with the Heinz Big Red tomato soup and thickened cream. Cook, stirring, for 10 minutes or until sauce boils and thickens slightly and chicken is cooked through. Remove from heat. Add the broad beans and thyme and stir to combine. Taste and season with salt and pepper. Set aside for 30 minutes to cool slightly. Spoon chicken mixture evenly among four 1 1/2-cup (375ml) capacity ramekins. Place on an oven tray. Use a 15cm-diameter round pastry cutter to cut 4 discs from the pastry. Place a pastry disc over each ramekin to enclose filling. Lightly brush with egg and place on an oven tray. Bake in preheated oven for 15-20 minutes or until pastry is puffed and golden and pies are heated through. Serve immediately with mashed potato, if desired.