Filled with creamy chicken and topped with buttery pastry, these pot pies are just the thing to warm up with when the mercury starts to drop.
- Preheat oven to 220°C/200°C fan-forced. Grease 4 x 1½-cup-capacity ovenproof dishes. Place prepared dishes on a large baking tray lined with baking paper.
- Melt butter in a medium saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add chicken. Cook, stirring, for 3 to 4 minutes or until chicken is lightly browned. Stir in artichoke, Basil Pesto and Béchamel Sauce. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper. Remove from heat. Stir in peas.
- Whisk egg and milk together in a small bowl. Using the top of 1 dish as a guide, cut 2 circles from each pastry sheet, cutting the circles 5mm larger than the dish
- Divide chicken mixture among prepared dishes. Top with pastry, pressing edges with a fork to seal. Brush tops with a little egg mixture. Cut a cross into the top of each pie. Sprinkle with sesame seeds and season with salt and pepper. Bake for 20 to 25 minutes or until pastry is golden and puffed. Serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set