Individual Chicken Puff Pies

READY IN: 45mins




  • Take pastry sheets out of freezer to defrost.
  • Heat butter in frypan/skillet over medium to high heat.
  • Cook chicken fillets in pan for 3 - 5 minutes.
  • Flip fillets over, cover pan and cook fillets on lower heat for 10 minutes.
  • Chop cooked fillets into small pieces.
  • Allow to cool.
  • Line six individual pie dishes with puff pastry.
  • Distribute chicken evenly between dishes.
  • Distribute peas evenly into dishes.
  • Pour bechamel sauce evenly into dishes.
  • Top filling of each pie with shaved parmesan cheese.
  • Season to taste with salt and pepper.
  • Brush milk over edge of each pie.
  • Place circle of pastry topping over each pie.
  • Slice a 1/2 inch vent into the top of each pie.
  • Brush each pie with milk to glaze.
  • You can either freeze them now, or pop into a 200 degree oven for 25 - 30 minutes until the pastry is golden and the filling hot.
  • Serve with potatoes wrapped in foil and baked in the oven.
  • Maybe a salad as well if you have the energy!
  • Enjoy!