Chicken Pot Pie Bread Cups (พายไก่ขนมปังถ้วย)

1.Prepare the filling. Melt the butter in a saucepan over medium heat. Sauté the onion, carrot, and celery until softened and fragrant. Add the chicken and cook until done.

2.Stir in the flour and cook until the mixture is evenly coated. Gradually add the milk, stirring until smooth, then add the chicken stock. Add the peas and cook until thick and creamy. Season with salt, black pepper, and nutmeg. Remove from heat and let cool slightly.

3.Grease a 6-cup muffin pan lightly with oil spray or butter.

4.Use a large round cutter to cut the bread into circles. Using a smaller round cutter (turned upside down), gently press a circle in the center of each bread round. Make four small cuts from the outer edge toward the center mark to help the bread fold easily into the mold.

5.Brush both sides of the bread with butter. Press the bread rounds into the muffin molds, shaping them into cups.

6.Spoon the chicken filling into each bread cup until full.

7.Roll out the remaining bread slices. Cut into 1½-inch circles and punch a small hole in the center to create lids. Place on top of each bread cup.

8.Beat the egg with the milk and strain. Brush over the bread lids. Bake at 180°C (350°F) for about 12 minutes, or until the bread is golden brown.

9.Remove from the oven, let cool slightly, and serve warm.