Fry chopped onions and then add chicken, bay leaves and stock.Boil for about 10 minutes and let it cool down.Shred the chicken into small pieces.Make a roux with butter and flour and add the left-over stock. It should be quite thick in the end.Add the Worcester sauce and sherry, and salt & pepper to your liking. Heat oven to 180.Cut out about 10cm rounds of the pastry and line the muffin pans.Fill the lined pans with the chicken mix.And close the lid with about 5 cm rounds. Bake for 25 minutes.Let the pies cool before removing from the pan.For more of Taste &Treats' recipes click here
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