Mini Chicken And Bacon Pot Pies - cooking recipe

Ingredients

4 slices bacon, chopped
9 oz button mushrooms, sliced
2 tbsp chopped fresh thyme leaves
2 tbsp all-purpose flour
1/2 cup milk
1 cup heavy cream
1/2 None rotisserie chicken, shredded into chunks
4 oz corn kernels (or cooked peas)
1/2 bunch baby spinach
3 None spring onions, chopped
2-3 sheets frozen puff pastry, thawed
1 None large egg, beaten with 1 tbsp milk or cream
1 None large egg, beaten with 1 tbsp milk or cream

Preparation

Preheat oven to 400\u00b0F. Line 2-3 baking trays with parchment paper.
Heat a frying pan over medium heat and cook bacon until crispy. Drain on paper towels. Wipe pan clean and add a little olive oil. Saute mushrooms and thyme for 5-7 mins, until soft. Whisk flour and 1/4 cup milk until smooth. Whisk in remaining milk and cream then add to pan and simmer gently for 5 mins, or until thickened. Add chicken, bacon, corn, spinach and onions and mix until combined. Season. Remove from heat and cool until just warm.
Meanwhile, roll out puff pastry until 1/8 inch-thick. Cut into 5 inch rounds. Spoon filling between centers of 1/2 the rounds. Brush outer edge with egg mixture then top with another round, pressing edges firmly to seal. Place on prepared trays and bake for 15-20 mins, until golden brown.