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1
Heat a few drizzles of olive oil in a skillet over medium heat.
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2
Add the diced onion and saute.
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3
Once onion is translucent add the bag of frozen veggies.
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4
Cook veggies until tender.
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5
Meanwhile, remove the meat from the chicken.
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6
Dice chicken meat into bite sized pieces.
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7
Add chicken to the skillet and mix to combine.
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8
Season with salt and pepper.
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9
Cook just until heated.
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10
Remove chicken and veggies from skillet into a large bowl and set aside.
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11
Preheat oven to 350F.
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12
In a separate pot, melt butter over medium heat.
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13
Once melted, whisk in flour (a few sprinkles at a time).
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14
Cook flour mixture just until blonde.
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15
Whisk in milk 1 cup at a time.
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16
Cook until bubbly then add chicken stock, thyme and sherry wine.
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17
Cook for 1 to 2 minutes or until thickened (add more milk to thin the sauce if needed).
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18
Pour mixture over the chicken and veggies then stir to combine.
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19
Roll out the puff pastry.
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20
Take a custard cup and use it to trace out your top for the pot pies and set aside.
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21
Spray 4 oven safe custard cups with cooking spray.
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22
Add pot pie mixture to each custard cup.
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23
Top each cup with puff pastry and brush with egg wash (egg mixed with a splash of water).
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24
Place custard cups on a baking sheet.
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25
Bake at 350F for 30 minutes.
