Chicken Pot Pies

• Meat

  • 2 cups Chicken, cooked and diced

• Produce

  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 1 clove Garlic
  • 1 Onion, small
  • 1/2 cup Peas

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 1/2 cup Chicken broth

• Baking & Spices

  • 5 tbsp All-purpose flour

• Bread & Baked Goods

  • 1 Sheet Puff pastry

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/2 cup Milk

• Liquids

  • 1 tbsp Water

Found on premeditatedleftovers.com

Description

Ingredients

• 1 Sheet Puff Pastry, room temperature
• 3 Tablespoons unsalted butter
• 5 Tablespoons all-purpose flour
• 1 small onion, minced
• 1 clove of garlic, minced
• ½ Cup celery, chopped
• ½ Cup carrots, diced
• ½ Cup peas
• 1½ Cup chicken broth
• ½ Cup milk
• 2 Cups chicken, cooked and diced
• 1 Egg
• 1Tablespoon water

Directions

• Preheat oven to 375 degrees.
• In a large pot over medium heat, melt butter. Add in onion, garlic, celery and carrots until onion is translucent.
• Add in flour and cook for 1 minute. Gradually add in chicken broth and milk stirring constantly. Bring to a boil and then reduce heat to low. Add in chicken and peas and simmer for 5 minutes.
• Cut 4 circles out of the puff pastry, large enough to cover the top of each ramekin.
• Divide filling among 4 ramekins and cover each ramekin with puff pastry, pulling the pastry down over the sides.
• Beat egg and water together and brush over puff pastry.
• Cut a small circle into the center of each puff pastry and bake for 35-40 minutes or until top is golden brown.