Chicken Pot Pie with Puff Pastry

Preheat the oven at 200 C/ 400 F.

Keep puff pastry chilled in the refrigerator at all times

In a heavy-bottom soup pot or stockpot heat oil

Saute onions, celery, and carrots for 2 minutes

Add the garlic and thyme – saute a minute more

Add the raw chicken pieces, and season with salt and pepper.

Saute for 2 to 3 minutes until the chicken is no longer pink

Now add flour and stir constantly for two minutes on medium-low (this will cook the flour so don’t make haste)

Next, add in the stock – Stir until the flour is absorbed and the sauce thickens.

Add in the parsley and (two sprigs of fresh thyme if you have)

Continue to cook on medium for about 8 minutes until the chicken is cooked.

Add the milk – simmer until the milk is hot and bubbling on medium-low

Lastly, add the butter and parmesan. Let it melt and combine well

Check seasoning and consistency.

Add more salt and pepper or water if needed. Tip - Ready to use stocks have extra salt so taste first then adjust seasoning.

Switch the heat off and keep warm.

This chicken can be prepared up to 2 days ahead – just warm it up before assembling

Cut out the puff pastry the same size as your soup bowls/ramekins.

Fill each ramekin with the chicken soup an inch below the rim

Place the bowls on a baking tray.

Place the disc of puff pastry on top – they should just about sit in each ramekin

Bake in a preheated oven for about 20 to 25 minutes or until the top is golden and crispy.

Let it cool for at least 10 minutes before you serve because these are very hot and bubbling inside.