Creamy garlic mustard chicken pot pies

1 tsp dried thyme

1 sheet frozen puff pastry

2 cup chicken stock

1 tbsp dijon mustard

1 tbsp plain flour

1 large carrot finely cubed

1 egg beaten

½ cup white wine

1 yellow onion finely diced

4 cloves garlic minced

½ cup parmesan cheese grated

½ cup cream

2 chicken breasts cut into small cubes

2 tbsp seeded mustard

Step 1

In a large pan on medium heat cook the chicken, onion and carrot in a splash of oil. season with salt and pepper. when the chicken is cooked through, stir in the garlic, thyme and flour and continue to cook for another minute. deglaze with white wine, then add in the mustards and chicken stock. let simmer for about 10 minutes.

Step 2

Meanwhile, defrost the pastry and cut out circles the size of your ramekins.

Step 3

When the sauce has thickened stir through the cream and parmesan. let simmer for another 2 minutes before pouring the filling into ramekins and top with the pastry. poke a couple of holes in the top and brush with egg wash.

Step 4

Bake in the oven at 180 degrees c for 15-20 minutes, or until the pastry has browned.