Cut chicken into 2 cm cubes and fry in hot oil until all sealed then toss in all the vegies and fry for 2 minutes then pour in the wine and boil.
Once the wine has boiled, add the garlic, bayleaf, butter and flour, cook for a further 2 minutes or until the flour looks “sandy”. Add salt and pepper.
Slowly pour in the milk until a sauce consistency is achieved then simmer for approx. 5 minutes.
Allow the chicken and vegetable mix to cool then spoon into muffin tins lined with shortcrust pastry and top with puff pastry.
Bake at 180 degrees for 15 minutes.
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