1/4cupwhite wineuse chicken stock if you don't want to cook with alcohol
2cupsmilkwhole milk preferred
Brown chicken and vegetables: Heat 1 tablespoon oil in a large skillet over medium high heat. Add the diced chicken and brown until golden, about 4-5 minutes. Stir in the onion and mushrooms, reduce the heat to medium and cook until softened, about 5-8 minutes.
Season and deglaze: Once vegetables have softened, stir in garlic powder, dried salt and pepper. Pour white wine into the skillet, scraping any browned bits off the bottom of the pan. Simmer until liquid has reduced.
Finish filling: Whisk the flour into the milk to make a slurry. Pour over the mushrooms and chicken, stirring well, and simmer until thickened. Stir in the butter, then spoon into 4 lightly greased ramekins and set aside to cool.
When Ready to Bake
Prep: Preheat oven to 400°F. Cut 8 circles slightly bigger than the dishes from the chilled puff pastry and top each pie with two pastry circles. Lightly brush with egg.
Bake: Bake for 20 minutes or until pastry is puffed up and golden and filling is bubbly. Serve immediately.
You can easily use fresh garlic in place of the dried, just mince it finely to make sure it's evenly distributed in the filling.
If you don't want to cook with alcohol, simply use chicken broth instead of the white wine.
For the milk I absolutely recommend whole milk for the richest filling. You can obviously use one with a lower fat content, but whole milk tastes best.
In case you want a lighter meal, you can use phyllo pastry in place of the puff pastry.
Tips and tricks
If your ramekins are on the larger side, you might need more than one puff pastry sheet to cover them all with a double lid.To cut back on the calories, you can leave out the second layer of puff pastry. Or use phyllo pastry to top the pies!