To a large skillet with a little oil or a greased with some cooking spray, drop your veggies and sauté until they are soft.

Sprinkle salt to taste and then add your mixed seafood. Move it around the pan until everything is well cooked.

Now sprinkle the flour and mix well until everything in the pan is slightly coated with flour.

Add the milk to it to create your white sauce.

Now add the chicken stock to it. Lower the heat and allow the sauce to thicken.

While the sauce is thickening, add the cream cheese to make it creamy. Mix well. Let it cook for another 2 minutes and remove from heat. If the mixture has become too thick then loosen it up with a little extra stock. Keep aside.

Scoop the mixture into individual ramekins almost all the way full.

Roll out your pastry and layer on top. Punch a few holes with the fork.

Bake at 190 C for 20 mins.