Mummy Chicken Pot Pies

Ingredients

• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas
• 2 cups cooked chicken, shredded
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Olive pieces for eyes

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until onion is translucent.
3. Add carrots and peas, cooking for another 5 minutes until the vegetables are tender.
4. Stir in the cooked chicken, and sprinkle flour over the mixture. Stir until the flour is evenly distributed.
5. Gradually add chicken broth, stirring constantly until the mixture thickens.
6. Add the cream, stirring to combine, and season with salt and pepper. Simmer for another 5 minutes until creamy.
7. Fill individual ramekins with the chicken mixture. Roll out puff pastry and cut into strips to create mummy bandages.
8. Layer the strips over the ramekins to create a mummy effect, leaving small gaps for eyes. Brush with egg wash.
9. Place two olive pieces for eyes on each pot pie.
10. Bake for 20-25 minutes or until the pastry is golden brown. Allow to cool slightly before serving.