1. Preheat the oven to 180°C and spray a 12-cup muffin tin with cooking spray. ⁣

2. Place the PnP Butter Chicken Soup in a medium pot over medium-high heat. Simmer until the soup thickens, about 10-15 minutes. ⁣

3. Stir in the cooked chicken and cook for an additional 5 minutes. Remove from the heat and allow to cool.⁣

4. On a floured work surface, roll out the puff pastry. Cut out circles that will fit inside the cups, ensuring they slightly overlap the edges.⁣

5. Additionally, cut out 12 smaller circles to serve as lids. Place the larger pastry circles into each cup.⁣

6. Fill each cup just below the rim with the cooled filling. ⁣

7. Moisten the edges of the pastry cups with a bit of water, then place the smaller pastry circles on top, sealing the edges with a fork. Freeze the pies for an easy meal prep option! ⁣

8. Brush the tops with the remaining egg yolk and pierce a small hole in the centre of each pie to allow the steam to escape. ⁣

9. Bake for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.⁣

10. Serve with yoghurt and fresh coriander and ENJOY! ⁣