Chicken Pot Pies - Individual with Puff Pastry

By á-162476

Ingredients

• 1/4 Cup butter
• 1/4 Cup flour
• 1/4 Cup onion, chopped
• 1/4 Cup celery, chopped
• 1/4 Cup carrots, chopped
• 3 minced garlic cloves
• 1/4 tsp S
• 1/4 tsp P
• 1/4 tsp dried thyme
• 1/4 tsp poultry seasoning
• 1-1/4 C chicken broth
• 1/2 Cup heavy whipping cream
• 1/8 tsp nutmeg
• 1-1/2 Cups rotisserie chicken
• 1/4 Cup frozen peas
• 1 sheet frozen puff pastry, thawed
• 2 tbs butter, melted

Preparation

Step 1

Saute onions, celery, carrots and garlic in butter in large saucepan over medium heat.
Stir in flour, thyme, poultry seasoning, S&P. Cook for 1 minute, stirring occasionally.
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 individual oven-safe soup mugs.
Cut puff pastry to cover each mug. Cover mug with puff pastry and press down around rim to adhere.
Brush puff pastry with melted butter.
Place mugs on a cookie sheet and bake at 400 degrees for 15-20 minutes or until puff pastry is golden brown.