Ease of Preparation: Easy
Yield: 6 servings
Ingredients:
5 tablespoons (75 ml) butter
1 onion, diced
¼ cup (60 ml) flour
1 cup (240 ml) milk
2 cups (470 ml) chicken stock
½ teaspoon (2.5 ml) dried sage
½ teaspoon (2.5 ml) dried thyme
¼ teaspoon (1.25 ml) garlic powder
¼ teaspoon (1.25 ml) dry mustard
½ teaspoon (2.5 ml) salt
½ teaspoon (2.5 ml) ground black pepper
2 cups (470 ml) cubed cooked chicken
2 celery stalks, diced
½ cup (120 ml) frozen carrots
½ cup (120 ml) frozen peas
6 ounces (170 g) store-bought puff pastry, thawed
1 egg, whisked, for egg wash
Special Equipment
6 x 8-ounce (240 ml) ramekins
Method:
Preheat oven to 425 F (220 C).
Melt the butter in a large saucepan. Add onions and cook until soft. Add the flour and whisk in. Let bubble gently. Slowly add milk, whisking. Bring to a gentle boil and stir until thickened.
Gradually incorporate chicken stock, then add sage, thyme, garlic powder, dry mustard, salt, and pepper. Add chicken, celery, carrots, and peas. Let cook 5 minutes, stirring.
Remove from stove. Divide mixture between ramekins. Brush the rims of the ramekins with egg wash. Carefully unroll puff pastry. Cut out rounds from pastry that are a few inches (about 5 cm) larger than your ramekins. Place a round of dough over top of each ramekin. Slice an X in the middle of each pastry round so steam can escape. Brush with egg wash. Bake in the oven for 15-20 minutes, or until crust is golden.