Step 1

In a large skillet, melt butter until it bubbles and foam. Add in sage and cook until butter starts to brown. Remove sage leaves and discard. Stir in shallots, carrots, red bell peppers, salt and pepper and cook until vegetables are softened. Add in flour and stir to combine. Stir in milk, cream and wine and cook until mixture starts to bubble, whisk for two -three minutes or until sauce starts to thicken. Add in chicken, potatoes and parmesan cheese and stir to combine. Remove pan from heat.

Step 2

Transfer chicken mixture to oven proof bowls. Cut puff pastry into six pieces. Place pastry over the tops of bowls and brush with egg wash then cut slits in the pastry to allow steam to escape. Bake at 400 for 15 minutes or until pastry top is golden brown.