Chicken Pot Pies

METHOD
Preheat oven to 200°C.
Prepare ROYCO® sauce according to pack instructions.
Heat a large non-stick frying pan & add oil & mushrooms to the pan. Lightly salt mushrooms, & stir fry until mushrooms are cooked & liquid has evaporated.
Mix mushrooms together with chicken, sage & sauce. Divide the mixture into 4 ramekins.
Roll out puff pastry & cut out rounds, ½ cm larger than the ramekin diameter. Brush egg onto the ramekin rims & close with pastry lids. Make 3 slits in each lid for steam to escape.
Brush tops with remaining egg. Bake for 30 min, until the pastry is risen & golden.
Serve with kettle fried chips & green salad.

These pies can be made in advance and kept unbaked in the fridge, but let the filling cool before covering with pastry.