CHICKEN ENCHILADA PIE

1 diced chicken breast 1 diced brown onion 1 clove of garlic 1/4 diced capsicum 1 tin creamed corn Enchilada sauce 2 sheets of puff pastry 1. Cook chicken, onion and garlic in a pan, adding a little salt and pepper. 2. Add capsicum and then stir through the sauce and creamed corn. (If the mix is too runny add a little bit of cornflour to thicken it up). 2. Line a greased pie dish with a sheet of puff pastry. 3. Pour in mixture and then line the top with the second sheet of pastry. 4. Cook in a 200 degree pre heated oven for 10-15 minutes, or until pastry has risen and is golden. 5. Leave to sit for 10 minutes before serving.

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