Instructions:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together milk, bone broth, cornstarch, and chicken salt blend until smooth.
• Add raw chicken cubes, frozen vegetables, and diced onion to the glass containers. Mix well to combine.
• Divide the milk mixture evenly among four 600 ml oven-safe containers.
• Top each container with a square of puff pastry. Trim excess if necessary and press edges to the sides of the containers. Cut a small slit in the top of each to allow steam to escape.
• Brush the puff pastry with beaten egg.
• Place the containers on a baking sheet to catch any potential overflow.
• Bake for 25-30 minutes, then check. If the pastry is golden but the filling isn't bubbling, cover loosely with foil and continue baking for another 5-10 minutes.
• The pies are done when the pastry is golden brown and the filling is bubbling. The internal temperature of the chicken should reach 165°F (74°C).
• Let stand for 5 minutes before serving. Caution: Containers will be hot!