Chicken Pot Pie Recipe

Ingredients

For Pie Top:

PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD 3 servings

Firstly cook the boneless Chicken /Chicken Breast in sufficient water.
Let the chicken cook well,then switch off the flame and let it cool off. Shred the chicken and keep aside and strain the leftover chicken stock.
In a pan,add the butter and veggies and saute for some time. Next add the flour and saute once,then add the chicken stock. Let it cook well till the veggies are cooked well.
Add the chicken pieces and spices and cook further. Add the milk and cream and cook for few more minutes on low heat. Let there be slight water content as it will dry up once cooled.
Preheat the oven at 350F / 180C.
Cut the puff pastry little bigger in diameter than the oven safe ramekin tops. Brush the top of Porcelain Ramekins with egg wash.
Add the filling till top of the rim of Porcelain Ramekins, place the pastry sheet on top of the ramekin and press it to seal the edges. Make a slit on top of pot pie.
Place the Porcelain Ramekins in the oven and bake for 20 to 25 mins based on individual oven temperatures and capacity.
Once the pie top is golden brown,take the ramekins out of the oven and let them cool off for few minutes before serving.
Enjoy hot!