Creamy Chicken & Vegetable Pot Pies

SERVES 4 PREPARATION 20 MINUTES COOKING 50 MINUTES

60g butter, chopped 1 onion, finely chopped 1 garlic clove, crushed 750g chicken thigh fillets,

trimmed, chopped ½ cup dry white wine ¼ cup plain flour 1 cup milk ½ cup thickened cream 2 drained marinated artichoke

hearts, chopped 1 cup frozen mixed

vegetables

2 sheets frozen puff pastry,

thawed 1 egg, whisked roasted baby carrots to serve

1. Preheat oven to hot, 200°C. Grease 4 x 1½-cup ramekins and arrange on an oven tray.

2. In a large frying pan, melt butter on high. Sauté onion and garlic for 3-4 minutes.

3. Add chicken and cook for 4-5 minutes until lightly browned. Stir in wine and bring to the boil. Cook, stirring, for 1-2 minutes until reduced by half. Add flour and cook, stirring, for 30 seconds.

4. Remove from heat and gradually mix in milk and cream, whisking until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Stir artichoke and veges through. Season to taste.

5. Divide chicken mixture evenly between prepared ramekins.

6. Cut out 4 circles from pastry a little larger than the rim of the ramekins. Place over each, pinching edges to seal. Make two slits in the centre of the pastry with a sharp knife. Brush with a little egg.

7. Bake for 25-30 minutes until golden and puffed. Serve with roasted carrots.