300 g Chicken fillets or boneless thighs 
2 cups Milk
1 cup Chicken/vegetable stock
2 sprigs Thyme
2 Tbsp Butter
1 medium Onion, chopped
1 Tbsp Garlic  
2 large Carrots, finely chopped 
2 Celery ribs, chopped 
2 Tbsp Seven Colours Grill Seasoning™ 
⅓ cup White wine
⅓ cup Flour 
½ cup grated Parmesan 
½ tsp Black pepper 
1 cup frozen Peas
2 sheets Puff pastry
1 Egg, whisked


Preheat the oven to 180˚C. Poach the chicken and gently simmer for 5 minutes in the milk, stock and thyme. Shred the chicken or cut into small bites. Keep the poaching liquid, don’t throw it away. Melt butter over medium heat and cook the onion and garlic. Add carrots and celery and cook until soft. Add Seven Colours Grill Seasoning™, then add the wine and cook until mostly evaporated. Add the flour and half the poaching liquid, then mix until the flour is incorporated and the liquid becomes thick. Add Parmesan, pepper, shredded chicken and peas and cook until the sauce thickens to a creamy consistency. Divide the chicken mixture into ramekins. Cut rounds from the puff pastry. Brush the edges of the ramekins with egg, then cover with the pastry. Press down the sides of the pastry, then brush with egg. Cut a slit in the middle of the pastry lid and bake until golden brown, about 15 minutes.
Tip: Serve immediately.