Chicken Pot Pie

By carinem25

Ingredients

• 6 oz Chicken Veloute
• 1 T diced carrots
• 1 T diced mushrooms
• 1 T diced onion
• 1 T diced leek
• 1 T fresh or frozen peas
• 1 oz diced chicken breast
• 1 t flour
• 1 t butter
• 1 1/2 T chopped fresh herbs (sage, basil, rosemary, thyme)
• frozen puff pastry, cut to slightly overlap ramekins

Preparation

Step 1

Sweat vegetables (except peas) in butter until slightly softened, sprinkle flour on top and cook while stirring 1-2 minutes.

Whisk veloute in, add chicken and peas into ramekins. Cover with puff pastry and brush with egg wash. Make a couple slits in puff pastry to vent.

Bake at 425° until pastry is brown.