Heat 1 tbsp oil and 40g butter in an oven-safe pan
Sauté 1 small diced onion and 3 cloves minced garlic until softened
Add 500g diced chicken breast and cook until no longer pink
Season with 1 tsp salt, 1 tsp pepper, 1 tsp red chilli flakes, and 1 tsp mixed herbs
Crumble in 1 stock cube and stir well
Sprinkle 30g plain flour over the mixture and stir to combine
Gradually add 350ml milk and 100ml water, stirring constantly to avoid lumps
Add 150g mixed vegetables and simmer until sauce thickens
Allow filling to cool completely
Top cooled filling with 1 puff pastry sheet
Bake in preheated oven at 200°C/180°C (fan) for 25-30 minutes until golden brown
