Cut the chicken breast into small chunks .
Peel the carrots and cut into little pieces . Remove the corn from the cob (cut off with a knife) then steam them both till tender , remove from heat and set aside to cool until needed .
In a large frying pan/skillet , heat a little oil , i used Olive oil spray , then add the chicken pieces along with the mince garlic , salt and pepper and cook , stirring occasionally , until all is cooked through and lightly golden , at this stage i removed half the cooked chicken pieces so i could make a couple without vegetables and set aside till needed .
With the remaining half the cooked chicken in the pan , add the chicken stock and the cream and stir to combine , then add the carrots and corn bits and stir to combine , bring to the boil and reduce to simmer , simmer for about 5-8 minutes or until the liquid has reduce by about half , if it is taking to long to thicken then you can add a teaspoon full of condensed cream of chicken soup and stir through until thickened . Then take off the heat and set aside to cool until needed .
With the other half cooked chicken removed from the pan , add to a smaller pan and heat , then add the chicken stock and the cream and stir and simmer for few minutes until it reduces and thickens , and as above if needed add a teaspoon of the cream of chicken soup and stir in well to combine until it reduces , then set aside to cool until needed .
If making one large one leave all the ingredients together and set aside to cool until needed once cooked .
Cut your pastry sheets into 6 pie bases and 6 pie lids to fit your flan tins , or make one large one to fit one large flan tin , depending on your size flan tins .
Preheat your oven to 190°C and lightly grease your flan tins and set aside till needed
Now mould your pre cut pastry circles into the prepared flan tins and press down to mould fully .
Now taking the prepared , cooled , cooked creamy chicken mixtures and carefully spoon them evenly into the prepared pastry shells , either one or all 6 .
Once pastry shells are full , place one pie lid per filled she shell and press down to seal shut tightly so not to open and spill whilst cooking and if a fully sealed lid then make a could little slits in the lid so that the steam can escape whilst cooking .
Brush prepared filled pie pastry lids with a little milk to help the get a golden colour whilst cooking and place them into the Preheated oven for 30-35 minutes or until golden brown for the little individual ones or for 45-55 minutes for the large one or until golden brown .
Once cooked remove from heat and let stand for few minutes before removing them from their tins . Once cooked slightly , remove them from the flan tins and serve hot on a serving plate with sides of your choice . Enjoy . :-)
