I call this cheats because it is a quick and simple way of having a pie without all the hassle, especially when cooking it for two.
Ingredients - serves 2
1 chicken portion, cut into small chunks
2 cups diced aubergine
1/2 large onion, peeled and diced
1 tbsp olive oil
handful frozen or fresh peas
1 cup-a-soup (I used asparagus, but chicken or mushroom would do as well) made up as per packet instructions
Milk to thin sauce if required
salt and pepper to season
2 squares of frozen puff pastry
In a frying pan, brown the chicken in the olive oil.
Add the aubergine, peas and onion and fry for a short while until the vegetables start to soften.
Add the made up cup-a-soup and bring to the boil. Then simmer until cooked.
Season with salt and pepper if necessary.
If the sauce gets to thick during cooking add a little milk.
In the meantime place the frozen puff pastry squares on a baking tray, brush with milk and sprinkle with Parmesan cheese.
Place in a pre-heated oven at 200c for around 15 mins or until pastry has risen and is nice and brown.
Serve the chicken with one on the pastry squares place on top.