I love a pie like few others. Unfortunately for my hips I love the ones that are full of beef, bacon and cheese.........but that is another story. These individual ones are a pretty good version though and they have the added advantage of looking like you have slaved for hours over a hot stove. In reality you can make them the day before, cover and refrigerate and bake just before serving.
1 medium onion finely chopped 2 cloves garlic, crushed 8 chicken thighs, (skinless and boneless) 100g chorizo sausage 2 ears of corn, kernels removed 400g canned crushed tomato 1 tsp dark soy sauce 1 tsp paprika 1 tablespoon tomato paste 1 cup canned red or white kidney beans 250 g mushrooms roughly chopped Handful of finely chopped basil 2 cups self rising flour 2 tablespoons low fat dairy spread 3/4 cup chicken stock Cooking spray
Method
Spray a saucepan with cooking spray, add onions and garlic and fry until transparent. Remove from pan and set aside. Chop the chicken into large pieces and the sausage into small pieces and add to the pan, fry until browned. Return the onions and garlic to the pan and all the crushed tomato, tomato paste, soy, paprika and simmer for two minutes. Add the mushrooms, corm, beans and if the casserole is getting thick up to a cup of water. Simmer for 15 to 20 minutes or until thickened slightly.. Divide the chicken mixture between 8 one cup ramekins. Rub the spread into the flour until it resembles breadcrumbs. Gradually add the stock in a stream and mix to form a dough. Top the chicken mixture with balls of the dough to form a loose cover. Bake for about 25 minutes or until the tops are golden brown and the stew is bubbling.
