Prepare: Cut puff pastry so that it is about 1 cm larger all around than the mold. Cut out trimmings (e.g. bunnies) from the leftover dough. Put everything on a baking tray covered with parchment paper and cool with the lid closed.
Filling: Dry chicken breasts with kitchen roll, season. Fry on both sides in hot oil for about 1 minute, remove, set aside. Reduce heat, perhaps add a little oil, sauté spring onions for about 2 minutes, remove frying pan from heat. Add remaining ingredients up to and including sauce cream, mix, let bubble up. Add mint, season, fill into pie dishes.
Cook until ready: Brush pastry lid with egg yolk, score with a sharp kitchen knife from the center at intervals of about 1 1/2 cm. Place chicken breasts on filling, brush outside edge of pan with egg white, place pastry lid on top, pulling pastry strips slightly apart. Press the outer edge of the pastry lid a little bit smooth, garnish with the cut-out bunnies.
Bake: 15-20 minutes in the lower half of the oven heated to 230 degrees. Serve with: a colorful spring salad.
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