heat oven to 375 degrees soften puff pastry or pie crust ifyou're using that, as directed on package. Overnight in the fridge should dothe trick. Remove 1 puff pastry crust from pouch; unfold a sheet of pastry.Make sure it is completely defrosted.
steam or defrost frozen vegetables. You may use canned as well, just make sure to drain. You could use a mix of peas and carrots, southern potato hush (small cubed potatoes), corn, etc. Whatever mix of veggies you like or have at the moment.
in a medium saucepan, add defrosted vegetables, a cubed cooked chicken, and combine the rest of the filling ingredients. Bring to a low boil over medium heat, stirring frequently. Just to note that you could use rotisserie chicken, skin removed or cook on a bit of oil with seasoning like salt, pepper, thyme, parsley. Also you can cook chicken in the air fryer as well. After the filling starts to bubble, the filling it is ready.
fill bigger and wider ramekins or individual smaller pots. iwould say that you may make this in the casserole dish as well, but it isamazing when you are able to make them as individual pots. I would suggest onesthat you could fit at least 8 ounces. Add cheese on the top of the filling. Mixan egg and brush on the edges and a bit side of the pots.
Cut one puff pastry sheet into 4 and roll out a bit with arolling pin to fit over smaller pots. Place each puff pastry rolled out asquare on the top, draping over the pot for a bit, and slightly press to sealedges. Slash the top of the puff pastry and brush a bit of egg wash.
