Recipe: Individual Chicken Pot Pies (using cooked chicken and puff pastry)

INDIVIDUAL CHICKEN POT PIES

8 tablespoons (1 stick) unsalted butter, cut into 1/2 -inch cubes
1/2 cup all-purpose flour
4 cups low-sodium chicken broth
1/2 teaspoon chopped fresh thyme
1 bay leaf
1/2 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup peeled and chopped carrots
1/2 cup chopped white button mushrooms
1/2 cup chopped red-skinned potatoes
1 cup chopped cooked chicken
1/2 cup cooked fresh or frozen peas
Salt and freshly ground pepper (to taste)
4 (6-inch) squares frozen puff pastry
1 egg, beaten with 1 teaspoon water

Preheat oven to 400 degrees F.

In a large saucepan over medium heat, melt butter. Add flour and cook, stirring constantly, until mixture smells fragrant and nutty, 1 to 2 minutes.

Slowly add broth, whisking until smooth, and bring to a boil. Add thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes.

Add potatoes, chicken, peas, salt and pepper and cook until potatoes are tender, about 5 minutes. Remove from heat and let cool for 5 minutes. Remove the bay leaf and discard.

Divide filling among 4 ovenproof bowls and place on baking sheet.

Brush puff pastry squares with egg mixture. Brush rims of bowls with water. Place 1 pastry square on top of each bowl, pressing lightly on edges.

Bake until pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving.

Makes 4 servings
Source: Williams-Sonoma