Sour Cream and Chives Chicken Pot Pies

I hope you all had a Merry Christmas and are looking forward to the New Year!
Simon and I received a few boxes of chocolates for Christmas so the thought of baking something sweet makes me feel a little ill at the moment; I’m already eating too much sugar.  So, here is something a little different for you if you’re feeling like me and need a little break from the sweet treats.  These Chicken pies are delish – they are super tasty and look pretty special in their individual ramekins.  They are quick and easy to whip up so I’ve made them a few times for dinner already :)

Serves 2

200g cooked chicken, chopped
¼ cup sour cream
75g grated cheddar cheese
2 tablespoons chopped chives
Salt and pepper, to taste
1 sheet store bought puff pastry, thawed
1 egg, lightly beaten

Preheat the oven to 180°C.  Combine the chicken, sour cream, cheese, chives, salt and pepper.
Cut two circle shapes out of the pastry to cover the top of two 1 cup capacity ramekins.  Divide the mixture between the ramekins and top with the pastry circles.  Brush the pastry with the egg and bake for 20 minutes or until the pastry is puffed and golden brown.