INDIVIDUAL CHICKEN POT PIES WITH PUFF PASTRY
- ¼ cup butter
- ½ cup flour
- ½ cup onion chopped
- ½ cup celery chopped
- ½ cup carrot chopped
- 6 minced garlic cloves
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning
- 2 ½ cups chicken broth
- 1 cup heavy whipping cream or half-and-half
- ¼ teaspoon nutmeg
- 3 cups rotisserie-cooked chicken
- ½ cup frozen peas
- 2 sheet frozen puff pastry or pie crust thawed
- 4 tablespoons butter melted (optional)
- sliced mushrooms optional
Saute onions, celery, carrots garlic, and mushrooms in butter in a large saucepan over medium heat.
Stir in flour, thyme, poultry seasoning, salt and pepper. Cook for 1 minute, stirring constantly.
Slowly stir in chicken broth and cream. Constantly stir mixture until smooth, creamy and thickened.
Add nutmeg, cooked chicken, and frozen peas. Combine well.
Ladle mixture into 6 individual small loaf tins.
Cut puff pastry to cover each tin. Cover tin with puff pastry and press down around rim to adhere.
Brush puff pastry with melted butter. (Optional, I think it makes the pastry look prettier).
Place tins on baking sheet and bake at 400 for 15-20 minutes or until tops are golden.