Chicken And Mushroom Pot Pies - cooking recipe

Ingredients

1 tbsp olive oil
1 1/2 lbs chicken thighs, trimmed, cut into bite-sized pieces
1 tbsp butter
7 oz crimini mushrooms, sliced
2 tsp thyme, chopped
1 cup milk
1 oz chicken bouillon
1/2 tbsp cornstarch
2 sheets frozen puff pastry, thawed, halved
None None Olive oil spray

Preparation

Preheat oven to 375\u00b0F.
Heat olive oil in a saucepan over high heat. Cook chicken pieces 2-3 mins, or until golden on the outside but not fully cooked through. Remove from pan with slotted spoon, place in a small bowl and set aside.
Add butter, mushrooms and thyme to pan and cook 5 mins.
Add 3/4 cup milk with chicken bouillon and bring to a simmer. Combine cornstarch with remaining milk. Stir to remove any lumps and add to pan; stir well to combine. Return chicken to pan and simmer 5 mins.
Spoon mixture into 4 ramekins. Scrunch a piece of pastry enough to sit comfortably on top of each pie. Lightly spray with olive oil and sprinkle with salt. Bake 20-25 mins, until puffed and golden.