1.Preheat oven to 220°C.
2.Stir chicken in heated greased large frypan over heat until chicken is lightly browned. Stir in vegetables and chilli sauce and cook 1-2 minutes.
3.Blend cornflour with stock and add to pan, stirring until mixture boils and thickens. Remove from heat and cool.
4.Meanwhile, lightly grease 4 x 12.5cm pie tins. Cut the puff pastry into 4 rounds large enough to line pie tins, reserve pastry trimmings. Press pastry rounds into pie tins and cut pastry trimmings into 1cm wide strips.
5.Spoon cooled chicken mixture into pastry cases. Brush edges of pastry cases with water. Twist pastry strips over filling, pressing at edges to seal. Trim edges.
6.Place pies on oven tray and bake 15-20 minutes until pastry is crisp and lightly browned. Remove pies from oven, stand in tins 2 minutes then carefully remove to serve.