Puff pastry chicken pie

Puff pastry chicken pie

2pcs chicken thigh deboned and cut into small bite size
1 white onion, chopped
1/2 cup mix peas
1/2 cup chicken stock
1 small can of campbell creamy chicken
2 tsp corn flour
salt & pepper to taste
Parmesan cheese, cheddar cheese and mozarella cheese ( add to your desire)
1/4 tsp thyme
1/4 tsp rosemary
Check your taste before proceed further😉😉

Method:
In cooking saucepan, set the heat at medium low and add 1 tsp of vegetable oil. Add onions and potatoes and carrots in, stir fry for 5 minutes, then add a couple teaspoon of water and cover to slow cook for 5 to 8 minutes till cooked.
Then add chicken and cook till opaque, add seasoning and chicken stock to cook for another 5 minutes.
Stir in cornflour and 1 tbsp mix into the chicken mixture to thicken it. Scoop up the mixture to let cool till needed.

Assembly:
Roll out the puff pastry until enough to cover the ramekin. Press the dough into the ramekin.
Scoop about 3 to 4 tbsp of chicken pie filling , add in the cheese and  then roll out another piece of the pastry n cover on top n seal the edges with either your finger tips or a fork. Brush with egg wash and cut cross on the top pie pastry for ventilation.

Bake in the preheated oven of 180C for 10 to 12 minutes till the pie crust is golden brown. Remove from oven to cool before serving.