Chicken, Mushroom And Tarragon Pot Pies

• 1 1/3 lbs cold cooked chicken, chopped into bite-size pieces
• 1 bunch chives, chopped
• 12 None crimini mushrooms, quartered
• 3 tsp finely chopped tarragon
• 1/2 cup sour cream
• 1/2 cup chicken stock
• 3 sheets puff pastry, thawed
• 1 None egg, whisked
• None None Salad, to serve

1. Preheat oven to 425u0b0F. Combine chicken, chives, mushrooms, tarragon, sour cream and stock in bowl and season to taste.
2. Using a small knife, cut six puff pastry discs to fit tops of ramekins (turn ramekins upside down on pastry sheet and trace, if necessary).
3. Fill ramekins with chicken mixture and top with pastry disc, pressing down edges to seal. Brush pastry with beaten egg and sprinkle with salt. Bake 20 mins, until pastry is puffed and golden.
4. Remove pies from oven. Serve with side salad.

cold cooked chicken, chives, crimini mushrooms, tarragon, sour cream, chicken stock, pastry, egg, salad

Taken from recipes-plus.com/api/v2.0/recipes/29578 (may not work)