Place flour, salt and sugar in a medium bowl. Mix well. Using a pastry cutter, cut butter into flour until it is the size of small peas. Add ice water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into ball. Let rest for 5 minutes.
Divide dough in 6 pieces. On a lightly floured surface, roll out each piece into a circle large enough to fit the top of an 8-ounce ramekin. Chill until ready to use.
Prepare Filling
Dice boneless chicken breasts or tenders into smallish, evenly sized pieces.
Melt butter in a LARGE saucepan over medium heat. Brown the chicken pieces on all sides. Add diced onion, carrots, celery and garlic. Sauté until onions are translucent. Add frozen peas and stir to combine.
Sprinkle flour over the chicken and vegetables and cook 5 to 7 minutes, or until slightly golden in color.
Whisk 4 cups stock, thyme and sage into the chicken and vegetable mixture. Bring to a boil and simmer for 10 minutes.
In a small bowl, combine cornstarch and the remaining 1/4 cup of chicken stock. Mix well. Slowly whisk the cornstarch paste into the chicken and vegetable mixture and cook over medium heat until thickened.
Add salt, pepper, Worcestershire, parsley and lemon juice and remove from heat.
Portion, Bake and Serve
Portion 1 cup chicken mixture into each of six individual 8-ounce ramekins and top each with a dough circle. Sprinkle each with a scant amount of sea salt. Cut a small vent in each pie.
Place ramekins on baking sheet. Bake for 15 to 20 minutes, or until crusts are golden brown.
Enjoy!
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Spa Index Kitchen Notes
Options: Don't like peas? Leave them out. Love spinach and mushrooms? Add some! Many of our team love the texture and taste of potato, and we found ONE potato, diced very fine, was sufficient for all 6 servings. Adjust your nutritional stats accordingly.
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