Satay Chicken Pot Pies

• 8 sheets frozen puff pastry, thawed
• 2 tbsp vegetable or olive oil
• 2 1/4 lbs boneless skinless chicken thighs, thinly sliced
• 2 cloves garlic, crushed
• 1 cup store-bought satay sauce
• 1 cup coconut milk
• 2 pkg (12 to 16 oz each) frozen stir-fry vegetable mix, thawed
• 2 None eggs, lightly beaten
• 2 tsp sesame seeds
• None None Mixed salad, to serve

1. Preheat the oven to 400u0b0F. Grease eight 1 1/2-cup round ovenproof dishes. Place dishes on 2 baking pans. Before greasing 1 of the baking dishes, use it to cut out 8 rounds from the puff pastry sheets. Refrigerate until ready to use.
2. Heat oil in a large skillet on high heat. Cook and stir chicken, in batches, for 5 mins or until browned and cooked through. Remove from pan.
3. Add garlic to pan; cook and stir for 30 seconds or until fragrant. Return chicken to pan. Add satay sauce, coconut milk and vegetables; cook and stir for 5 mins or until sauce and vegetables are heated through. Spoon into prepared dishes.
4. Brush rim of each dish with egg; top with pastry rounds. Press edges with a fork to seal. Brush tops with any remaining egg. Sprinkle with sesame seeds.
5. Bake for 20 mins or until golden. Cool slightly. Serve pot pies with salad.

pastry, vegetable, chicken thighs, garlic, storebought satay sauce, coconut milk, vegetable mix, eggs, sesame seeds, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/22717 (may not work)