Chicken Pot Pie with Puff Pastry

Instructions

1. Preheat the oven to 400° c 
2. Prepare 8 small individual pie plates with non-stick spray and set aside.
3. Remove the meat from the chicken body, coarsely chop and set aside.
4. In a medium sized pot, add the potatoes, carrots ad chicken stock. Bring to a boil, add some salt and thyme, and cook until the potatoes are easily pierced with a fork. 
5. Toss the chicken with the corn starch and then dump the chicken into the stock pot. Bring back to a boil. The mixture should thicken nicely. Once it does, turn the heat down low. 
6. Using a frying pan, fry the bacon until crisp. Lift using a slotted spoon and dry on a paper towel. Then add to the stock mixture. 
7. Drain off all but 1 tbsp of the bacon grease from the pan into a dish and set aside. Add 1 tbsp of butter flavoured oil to the remaining bacon grease in the pan, add the onions and celery and sauté. Add a pinch of salt and some pepper. Cook until onions are translucent. Then add to the stock mixture. 
8. Add the peas to the stock mixture. Cook for 5 minutes. Taste for seasoning. Add salt and pepper to taste. 
9. Divide the mixture between 8 dishes. Remove the Puff Pastry from the fridge and roll out. Cut each roll into 4 equal squares. Lay a square on top of each dish and using a sharp knife, score diagonal lines into a checker design without cutting all the way through the pastry. 
10. In a small dish, beat the egg and using a pastry brush, brush the pastry top. Then place dishes on a baking sheet lined with parchment to catch the drips. Bake for 20-25 minutes until pastry is puffed and brown. 
11. Serve with a sprinkle of minced fresh parsley and enjoy.