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© Meredith Corporation. All rights reserved. Used with permission.
Heat oven to 400°F. Coat four 1 1/2-cup ramekins with cooking spray.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes, turning once. Remove and place on a plate.
Add remaining 1 tablespoon oil, the onion, pepper, mushrooms, carrots and celery. Cook 5 minutes, stirring occasionally. Add flour, shawarma seasoning, salt and pepper. Cook 1 minute. Gradually stir in broth and milk; simmer until thickened, about 2 minutes. Return chicken to skillet and add peas. Stir to combine.
Spoon a generous 1 1/2 cups of the mixture into each prepared ramekin.
Unroll pastry sheets and cut two 5-inch circles from each (1/2 inch wider than ramekin). Place a piece of pastry over each ramekin, tuck under and flute. Brush each with egg. Make a vent in center of each with a small knife.
Place on a baking sheet and bake for 25 minutes. Cool slightly.