Preparation
Step 1
Preheat oven to 180 degrees C.
Step 2
For the filling: Melt butter in a large pot. Sauté the onion and carrots until translucent. Add the chicken and corn and stir to combine for 3 minutes. Sprinkle the flour and stir. Pour in the stock, stirring constantly. Then add the heavy cream Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the spring onions, salt, and pepper. Remove from heat.
Step 3
Pour the filling in 6 single ovenproof bowls. Place the dough on top of each bowl and cut small slits in the top. Press the crust gently into the sides of the dish to seal. Brush the top with the egg wash
Step 4
Bake until the crust is golden brown and the filling is bubbly, about 20- 30 minutes. Cool for 10 minutes before serving.
