Chicken Pot Pies
Ingredients
- 600 g (1lb 5oz) skinless chicken thighs
- 1 small carrot, halved
- 1 small onion, halved
- 1 bay leaf
- A few parsley stalks
- 6 black peppercorns
- 25 g (1oz) butter
- 25 g (1oz) plain flour
- 2 tbsp. double cream
- 100 g (3½oz) each frozen peas and sweetcorn
- 2 tbsp. freshly chopped parsley
- 275 g (10oz) ready-made shortcrust pastry
- 1 egg, beaten
- You will also need: four 300 ml (½ pint) ovenproof dishes
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