Creamy chicken pot pies

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 sheet puff pastry (25cm x 25cm), thawed, cut into 4 equal squares

1 egg yolk, beaten

2 tbsp unsalted butter

1 brown onion, diced

2 garlic cloves, finely diced

100g streaky bacon, chopped into 1cm squares

500g chicken thigh fillets, cut into small bite-size pieces (about 2cm)

2 small carrots, peeled, cut in 4 lengthways then chopped 7mm thick

2 celery ribs, cut in 4 lengthways then chopped 7mm thick

1 tsp dried thyme

¼ cup marsala wine (optional, see note)

2 cups broccoli florets, cut small (150g)

1 cup frozen peas

3 tbsp plain flour

2 cups full cream milk, hot

½ tsp cooking salt

¼ tsp black pepper

Directions

Preheat oven to 180C fan-forced (200C conventional). Place the four squares of puff pastry on a baking tray lined with baking paper. With the back of a small knife, score each square diagonally every 1.5cm. Brush with egg yolk then bake for 15 minutes or until puffed and golden. Remove from oven and set aside.

Meanwhile, melt butter in large non-stick frying pan over high heat. Add onion and garlic and cook for 2 minutes, until soft. Add bacon and chicken, and cook for 3-4 minutes, until chicken is lightly browned but still not cooked through.

Add carrot, celery and thyme, and cook for 2 minutes. Add marsala, if using, and cook for 30 seconds to allow the alcohol to cook out − most of the marsala should evaporate.

Add the broccoli and peas, and stir to combine. Sprinkle the flour over, stir for 30 seconds, then slowly pour the hot milk while stirring to dissolve the flour into the milk.

Stir through salt and pepper. Bring to a simmer, stirring for 2 minutes, until the sauce thickens to a thick creamy consistency, then remove from heat.

To serve, divide the chicken filling between four bowls and top each with a piece of puff pastry.