Chicken And Mushroom Pot Pies

• 1 tbsp olive oil
• 1 1/2 lbs chicken thighs, trimmed, cut into bite-sized pieces
• 1 tbsp butter
• 7 oz crimini mushrooms, sliced
• 2 tsp thyme, chopped
• 1 cup milk
• 1 oz chicken bouillon
• 1/2 tbsp cornstarch
• 2 sheets frozen puff pastry, thawed, halved
• None None Olive oil spray

1. Preheat oven to 375u0b0F.
2. Heat olive oil in a saucepan over high heat. Cook chicken pieces 2-3 mins, or until golden on the outside but not fully cooked through. Remove from pan with slotted spoon, place in a small bowl and set aside.
3. Add butter, mushrooms and thyme to pan and cook 5 mins.
4. Add 3/4 cup milk with chicken bouillon and bring to a simmer. Combine cornstarch with remaining milk. Stir to remove any lumps and add to pan; stir well to combine. Return chicken to pan and simmer 5 mins.
5. Spoon mixture into 4 ramekins. Scrunch a piece of pastry enough to sit comfortably on top of each pie. Lightly spray with olive oil and sprinkle with salt. Bake 20-25 mins, until puffed and golden.

olive oil, chicken thighs, butter, crimini mushrooms, thyme, milk, chicken bouillon, cornstarch, pastry, olive oil spray

Taken from recipes-plus.com/api/v2.0/recipes/29676 (may not work)