Chicken pot pies

Ingredients:

• 1 purchased grilled chicken weighing 1 kg, chop
• 4 cups chicken broth
• 1 bouillon cube
• 110 g butter
• 1 onion, finely chopped
• 2 large carrots, sliced ​​into 1cm thick circles.
• 1 stalk celery, thinly sliced
• 3 tbsp chopped chives
• 2 cloves garlic, finely chopped
• 0.5 cups premium flour
• 1/4 cup heavy cream
• 3 tbsp. l. dry sherry
• 1 package (200 g) pearl onions, frozen
• 1 bag (450 g) green peas, frozen
• 2 packages (450 g each) of store-bought rolled-out pie dough
• 1 egg, beaten with 1 tbsp. water

Preparation:

1. Preheat oven to 190°C.
2. In a large saucepan over medium heat, heat the chicken broth, adding the bouillon cube until dissolved.
3. In a large saucepan over medium heat, melt the butter. Add the onion, carrot, celery, chives, and garlic and sauté until soft. Season with salt and pepper. Add the flour and stir until smooth, about 2 minutes. Add the hot broth, heavy cream, sherry, chicken, and frozen pearl onions and green peas. Bring to a boil, then reduce heat to low.
4. Using a ladle, fill 6 ramekins or ovenproof bowls with the filling. Place on a baking sheet.
5. Flour your countertop. Roll out the dough to an extra inch or two. Cut circles the size of your ramekins to fit over the filling, leaving about 1 cm of extra space, depending on the size of the ramekins. Press the dough along the edges of the ramekins. Brush with egg wash and cut 4 small slits in the top. Sprinkle with coarse salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.