Individual Chicken Pot Pies

Heat a few drizzles of olive oil in a skillet over medium heat. Add the diced onion and saute. Once onion is translucent add the bag of frozen veggies. Cook veggies until tender.

Meanwhile, remove the meat from the chicken. Dice chicken meat into bite sized pieces. Add chicken to the skillet and mix to combine. Season with salt and pepper. Cook just until heated. Remove chicken and veggies from skillet into a large bowl and set aside.

Preheat oven to 350F.

In a separate pot, melt butter over medium heat. Once melted, whisk in flour (a few sprinkles at a time). Cook flour mixture just until blonde. Whisk in milk 1 cup at a time. Cook until bubbly then add chicken stock, thyme and sherry wine. Cook for 1 to 2 minutes or until thickened (add more milk to thin the sauce if needed). Pour mixture over the chicken and veggies then stir to combine.

Roll out the puff pastry. Take a custard cup and use it to trace out your top for the pot pies and set aside.

Spray 4 oven safe custard cups with cooking spray. Add pot pie mixture to each custard cup. Top each cup with puff pastry and brush with egg wash (egg mixed with a splash of water). Place custard cups on a baking sheet.

Bake at 350F for 30 minutes.