Chicken Mini Pot Pies 

Ingredients:

1 tsp olive oil
70g pancetta lardons (or unsmoked bacon)
50g butter
1 small red onion, chopped
2 leeks, washed and finely chopped
3 cloves garlic, crushed
60g flour
1 tsp dried tarragon
Salt and pepper to taste
450ml chicken stock
130ml milk
450g cooked chicken (preferably leftover roast chicken or shredded rotisserie chicken)
1 x 160g drained tin of sweetcorn
500g ready-made puff pastry (or ready-rolled, depending on ramekin size)
1 beaten egg (for egg wash)
20g grated parmesan
2 tbsp dried tarragon
A sprinkling of sea salt flakes
Instructions:

Preheat the Oven:
Preheat your oven to 200°C (400°F).
Cook the Base:
In a large pan, heat the olive oil over medium heat. Add the pancetta lardons and cook until crispy.
Add the butter, chopped red onion, leeks, and crushed garlic. Sauté until the vegetables are soft.
Make the Sauce:
Stir in the flour and dried tarragon, cooking for 1-2 minutes.
Gradually add the chicken stock and milk, stirring continuously until the mixture thickens. Season with salt and pepper.
Combine Ingredients:
Add the cooked chicken and sweetcorn to the sauce, mixing well. Remove from heat.
Assemble the Pot Pies:
Spoon the chicken mixture into ramekins or a pie dish.
Roll out the puff pastry and cut it to fit over the top of the ramekins. Press the edges to seal.
Brush the pastry with the beaten egg and sprinkle with grated parmesan and sea salt flakes.
Bake:
Place the ramekins on a baking tray and bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.
Serve:
Let cool slightly before serving. Enjoy your delicious mini pot pies!