600g chicken thighs
1 finely chopped onion
1 finely chopped carrot
1 finely chopped stick of celery
1 small zucchini finely chopped
1 bay leaf
1 teaspoons minced garlic
1/2 glass of white wine
4 tablespoons plain flour
Extra light olive oil
2 sheets of Puff pastry
2 sheets of Shortcrust pastry
Salt & pepper
Cut chicken into 2 cm cubes and fry in hot oil until all sealed.
Toss in all the vegies and fry for a further 2 minutes
Now pour in the wine and boil. Once boiled, add the bayleaf, butter, flour and garlic
Cook for a further 2 minutes and then add salt and pepper.
Slowly pour in the milk until a sauce consistency is achieved then simmer for approx. 5 minutes.
Allow the chicken and vegetable mix to cool then spoon into muffin tins lined with shortcrust pastry and top with puff pastry.
Bake at 180’C for 15 minutes.