Mini Chicken Pot Pies with Puff Pastry

Here is an easy recipe for chicken pot pies. We made single serve potions in a 12 oz ramekin.

This recipe should take very little time and is easy for intermediate home cooks.

Our recipe-
Ingredients:

4 each- boneless, skinless chicken thighs, cut into 1/2 inch pieces.
1/2 cup- disco carrots
1/2 cup- diced onions
1/2 cup- diced celery
1/4 cup- chopped parsley
1 cup- frozen peas
2 cup- chicken stock
3 TBSP- flour
Pinch- ground or fresh thyme
Splash- half and half
as needed salt and pepper
drizzle- olive oil

Method:
Add a drizzle of olive oil to a pan over medium heat.
Add carrots, onions and celery, sauté until they begin to soften.
Add the chicken thighs and continue to cook until the chicken is cooked through.
Season with thyme, salt and pepper.
Add flour and stir until well combined.
Add chicken stock and bring to a boil to thicken the sauce.
Add frozen peas and parsley and stir.
Add half and half and simmer for 15 minutes to continue to thicken.
Remove from the heat and prepare your serving vessels. We used 12 oz ramekins for this dish, you can use any single serve vessel.
Spoon the chicken mixture into ramekins.
Prepare puff pastry on a floured surface. You will need to let thaw for around 10 minutes. Roll the dough if needed to remove creases.
Use a large biscuit cutter or glass to form your pastry to the size needed.
Cover your ramekins with pastry and pinch the edges to the side of the sides of your ramekin.
Brush pastry with melted butter.
Bake at 400 degrees for 12- 15 minutes for your pastry to brown and puff up.

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