Oven temperature: 180ºCMelt 10ml butter in a saucepan and fry the onions and green pepper until soft. Remove from the pan.In the same saucepan, melt the remaining butter. Add the flour and stir to make a roux. Cook for one minute. Stir in the stock powder and remove from the heat. Add 500ml milk, a little at a time, stirring constantly. Return to the heat and stir until thickened.Remove from the heat, add the chicken, onion and green pepper and stir well. Pour the mixture into a greased ovenproof dish. Cut the pastry to fit and brush with the remaining milk. Bake in a preheated oven for 20 minutes or until the pastry is puffed and golden brown.Words and image: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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