Mini Chicken And Bacon Pot Pies

• 4 slices bacon, chopped
• 9 oz button mushrooms, sliced
• 2 tbsp chopped fresh thyme leaves
• 2 tbsp all-purpose flour
• 1/2 cup milk
• 1 cup heavy cream
• 1/2 None rotisserie chicken, shredded into chunks
• 4 oz corn kernels (or cooked peas)
• 1/2 bunch baby spinach
• 3 None spring onions, chopped
• 2-3 sheets frozen puff pastry, thawed
• 1 None large egg, beaten with 1 tbsp milk or cream
• 1 None large egg, beaten with 1 tbsp milk or cream

1. Preheat oven to 400u0b0F. Line 2-3 baking trays with parchment paper.
2. Heat a frying pan over medium heat and cook bacon until crispy. Drain on paper towels. Wipe pan clean and add a little olive oil. Saute mushrooms and thyme for 5-7 mins, until soft. Whisk flour and 1/4 cup milk until smooth. Whisk in remaining milk and cream then add to pan and simmer gently for 5 mins, or until thickened. Add chicken, bacon, corn, spinach and onions and mix until combined. Season. Remove from heat and cool until just warm.
3. Meanwhile, roll out puff pastry until 1/8 inch-thick. Cut into 5 inch rounds. Spoon filling between centers of 1/2 the rounds. Brush outer edge with egg mixture then top with another round, pressing edges firmly to seal. Place on prepared trays and bake for 15-20 mins, until golden brown.

bacon, button mushrooms, thyme, flour, milk, heavy cream, rotisserie chicken, corn kernels, baby spinach, spring onions, pastry, egg, egg

Taken from recipes-plus.com/api/v2.0/recipes/33953 (may not work)