Preparation
1. Preheat oven to 200°C fan-forced+. Heat oil in a large non-stick frying pan over high heat. Add chicken and onion and cook for 5 minutes, until browned and just cooked through.
2. Add simmer sauce, vegetables and ¼ cup water. Bring to the boil, reduce heat and simmer for 5 minutes, stirring occasionally.
3. Cut full-sized piece of pastry into 4 squares and half-sized piece in half.
4. Spoon mixture into 6 x 1-cup-capacity ovenproof dishes. Top with pastry squares, press pastry onto the top of each dish and trim edges with sharp knife. Spray with oil and bake for 10 minutes, until pastry is golden and filling hot.