Moroccan Tagine-Spiced Chicken and Vegetable Pot Pies

Preheat oven to 400°F (200°C).

Heat olive oil in a medium saucepan over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the saucepan and set aside.

Add the onion, garlic, carrots, and celery to the saucepan and cook until softened, about 5-7 minutes.

Add the sweet potato, dried apricots, raisins, chicken broth, tomato paste, tagine spice blend, salt, and pepper to the saucepan. Bring to a simmer.

Return the chicken to the saucepan. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Divide the chicken and vegetable mixture evenly among the 4 individual oven-safe dishes or ramekins.

On a lightly floured surface, roll out the puff pastry sheet and cut into 4 squares, slightly larger than the diameter of the dishes or ramekins.

Place a puff pastry square over each dish, pressing gently around the edges to seal. Cut a few slits in the top of each pastry to allow steam to escape.

Brush the tops of the puff pastry with the beaten egg wash.

Place the dishes on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up.

Let cool slightly before serving. Garnish with fresh cilantro, if desired.