Chicken And Mushroom Pot Pies

• 1 tbsp olive oil, plus additional, for brushing
• 1 None onion, thinly sliced
• 2 tsp fresh thyme leaves
• 8 oz boneless skinless chicken breasts, diced
• 8 oz mushrooms, sliced
• 2 tbsp cornstarch
• 2 cups milk
• 1/4 cup chicken stock
• 2 None green onions, coarsely chopped
• 1 can (15 oz) sweet corn
• 4 oz broccoli, cut into florets, blanched and refreshed
• 4 sheets phyllo dough

1. Preheat the oven to 400u0b0F. Arrange four 1 1/3-cup ramekins on a baking pan.
2. Heat oil in a large skillet on medium heat. Saute onion and thyme for 1-2 mins. Add chicken, cook for 4-5 mins. Stir in mushrooms and cook for 3-4 mins. Remove from the heat.
3. Stir cornstarch into 1/2 cup of the milk in a medium saucepan, until smooth. Gradually add 1 1/2 cups remaining milk and chicken stock, stirring until smooth. Heat on medium, stirring constantly, until mixture boils and thickens. Reduce heat to low and simmer for 3 mins. Add onions and season to taste.
4. Mix sauce into chicken mixture with sweet corn and broccoli. Divide mixture evenly among ramekins.
5. Brush each sheet of phyllo with oil. Fold in half and brush again. Scrunch each sheet and place 1 on top of each pie.
6. Bake for 10-12 mins, until pastry is golden and crisp.

olive oil, onion, thyme, chicken breasts, mushrooms, cornstarch, milk, chicken stock, green onions, sweet corn, broccoli, phyllo

Taken from recipes-plus.com/api/v2.0/recipes/30389 (may not work)