Not sure if it’s a bomb, but easy and delicious.
Poach chicken breast in chicken broth until almost cooked. Remove and cook peas and cubed carrots in broth. Add a slurry of flour and milk to thicken, adding cream if you have it and a chunk of butter. Add cubed chicken.
Make crust dough from flour, 1/3 its volume in lard or suet, salt, enough water to bind. Work together gently but don’t overwork. Let rest a bit then roll out and cut circles an inch larger than your baking bowls. (I get suet from my butcher who simply shaves off a slice from larger beef roast.)
Heat oven to 400F. Ladle reheated chicken “stew” into baking bowls, cover with pastry circle, slashing a hole in top for steam. Brush with cream or egg wash if you wish. Bake until golden brown and puffed.
