Chicken Pot Pie

Ingredients

• 2 sheet Puff pastry
• 1/2 Onion (cut into small cubes)
• 2 cloves Garlic (minced)
• 2 tbsp All-purpose flour
• 2 tbsp Butter
• 1/2 cup Mushroom, cut into small cubes
• 1 cup Vegetable mix
• 1/2 cup Chicken fillet
• 1 1/2 cup Milk
• 100 ml 1/4 cup Cooking cream
• 1 tsp Italian herbs
• pinch of Nutmeg
• 1 tsp Mushroom Powder
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 Egg beaten
• 1 tbsp Milk

Instructions

1. 1

   Melt butter in a pan over medium heat, then sauté garlic, onions, chicken pieces, mushrooms, and vegetable mix until wilted and fragrant. Add flour and cook until golden.

2. 2

   Pour in milk, salt, pepper, mushroom powder, a pinch of nutmeg, and Italian herbs. Cook until boiling. Add cooking cream and cook again until the sauce thickens slightly.

3. 3

   Preheat the oven to 180 degrees Celsius. Open the puff pastry and use one of the ramekins as a guide to cut out circles slightly bigger than the ramekins. Gather the remaining pastry scraps, roll them out, and cut them into 2cm strips.

4. 4

   Fill each ramekin with the chicken mixture, then dampen the edges of the ramekins with a little water and place a strip of pastry on top. Next, place a pastry circle on top of each and lightly seal the edges with a fork. brush egg wash over the pie.

5. 5

   Place the ramekins on a baking sheet and bake at 180 degrees Celsius for 15 minutes.

6. 6

   Serve while it warm, enjoy!