Individual Chicken Pot Pies

Makes enough for 8 (7 oz) ramekin bowls. The filling is rich and so delicious.

4 T butter
3 carrots, peeled and chopped in small pieces
1 onion, chopped
2 celery stalks, chopped
1/4 c. flour
4 c. chicken stock
1/3 c. heavy cream
1 tsp thyme
1 tsp salt
1/2 tsp pepper
1 rotisserie chicken, shredded in small bites
1 c. frozen green peas
2 sheets puff pastry



1. Melt butter in large skillet over med. high heat. Add chopped
carrot, onion, and celery. Saute until tender, about 5 minutes.
Stir in flour so it does not get lumpy.






2. Add stock, cream, thyme, salt and pepper.
Simmer on medium heat for about 20 minutes.








3. Add chicken and frozen green peas. Cook for another
5-10 minutes. (*If you want to thicken up your filling some,
mix 1 tsp corn starch and a little bit of water in separate
bowl then add into mixture. It should thicken up in a few
minutes.)





4. Spray 8 ramekins with cooking spray and fill each
with pot pie filling. Thaw puff pastries and roll out
slightly on floured countertop. Cut each pastry into
4 squares and lay on top of each ramekin, folding
the extra pastry over the sides of the ramekin bowl.
Brush top of pastry with egg wash (slightly beaten
egg and about 1 T water) for a nice golden brown
color when baking. Bake for about 25 minutes at
375 degrees in oven.