Chicken & Vegetable Mini Pot Pies

To be presented with an individual pot pie at the table, golden brown on top and piping hot, is truly delightful.  Break the crust open with a fork to find tender chicken pieces and vegetables in a rich, creamy sauce, then demolish it whichever way you want.  There is no right or wrong way of eating it!  Poach chicken breast gently in the pan until just cooked to ensure tenderness.  The poaching liquid is then used to create the delicious white sauce with sautéed vegetables, adding texture, colour and sweetness.  Frozen puff pastry sheets come in handy for the final steps.  Serve the pot pies with something light and fresh like rocket leaves on the side.

Makes 3 with 12cm / 4.7" ramekins

INGREDIENTS

• 350g / 12oz chicken breast
• 1 cup chicken stock
• 1 small leek, white part only, thinly sliced (about 125g / 4½oz)
• 1 stalk celery, sliced
• 1 small carrot, diced (about 100g / 3½oz)
• 30g / 1oz butter
• 1 teaspoon olive oil
• 1 tablespoon flour
• ½ cup reserved poaching liquid
• ¼ cup milk
• ½ cup pouring cream
• 1 teaspoon whole grain mustard
• 1 teaspoon dried thyme
• sea salt, to taste
• freshly ground black pepper, to taste
• ⅓ cup frozen green peas
• 2-3 puff pastry sheets, partially thawed
• 1 egg, lightly beaten

METHOD

1. Place chicken and stock in a medium pan.  Bring to a gentle simmer over medium heat for 1 minute.  Cover and turn the heat off, allowing the chicken to sit in the poaching liquid for about 15 minutes or until just cooked.  Remove chicken to a cutting board to cool slightly, then slice into bite size pieces.  Reserve liquid.
2. In the same pan, heat butter and olive oil over medium heat.  Add leek, celery, carrot and thyme.  Cook, stirring, until the vegetables soften, about 2 minutes.
3. Add flour and cook, stirring, until incorporated with the vegetables, about 1 minute.
4. Gradually stir in reserved poaching liquid, milk, cream, and mustard.  Cook, stirring, until the mixture boils and thickens.  Stir in chicken and peas.  Season with salt and pepper, to taste.
5. Divide the filling equally among the ramekins, filling each one nearly to the top.  Let them cool completely to room temperature.  (They can also be refrigerated until you are ready to bake them.)
6. Use a bowl or a plate as a guide to cut rounds from the pastry sheets to fit the top of the ramekins, 2cm / ¾" wider all the way around.  (Any leftover bits and pieces of pastry can be rolled up into a ball and refrozen for another use.)
7. Brush the rims of the ramekins with a little egg, then top each ramekin with a pastry round, folding down the edges to seal.
8. Brush the pastry all over with egg to encourage browning.  Cut 2 small slits on top to let steam out while they bake.
9. Bake in a preheated 200°C /400°F oven for 20-25 minutes or until the filling is bubbling hot and the pastry is golden brown.