Dinner at home - chicken pies

I made these little chicken pies for Janet - I made them in Muffin tins, so that gives you an idea of their size.

I lind baked some frozen shortcrust pastry in muffin tins whilst I cooked up the filling.

The filling was simply chopped up chicken thigh, and a variety of chopped vegies - zuccinni, carrot, corn, and peas, sauted in a little oil, and then simmered with some chicken stock until the vegies were tender and the chicken was cooked.  I then filled up the pastry cases, and topped with a little grated cheese before popping them into the oven for the cheese to melt.