Pot Pies – Using Puff Pastry

INGREDIENTS

• 1/2 C chopped onion
• 1/2 C chopped celery
• 1/2 C chopped carrot
• 1 TBL canola oil
• 1/2 stick melted butter
• 1/2 C frozen tiny English peas
• 1 TBL flour
• 1 TBL corn starch or potato starch
• 1 C chicken broth
• 1/2 C half & half
• 1/2 tsp salt
• scant black pepper
• 2 C diced cooked chicken
• 1 sheet frozen puff pastry, thawed
• 1 egg yolk
• 1 TBL half & half
• Optional: Parsnips or Potatoes

STEP BY STEP

1. 1. Saute onion, celery and carrot in canola oil for 10 minutes
   2. Add melted butter
   3. Stir in peas, corn starch and flour, cook 1 minute, stirring constantly
   4. Gradually add broth and 1/2 cup half & half; whisk until lumps disappear
   5. Cook over medium heat, stirring constantly, until thickened
   6. Stir in salt and pepper. Add chicken, stirring well
   7. Ladle chicken mixture into oven-proof ramekins, filling to within 3/4 inch of rim – set aside
   8. Roll pastry sheets to 1/8 inch thickness
   9. Combine egg yolk, 1 TBL water and 1 tablespoon half & half
   10. Brush (what will be) the bottom with egg wash
   11. Cut pastry 1/2 inch larger than ramekins
   12. Place on top with about 1/4 inch overlap
       – DO NOT press down on the filling
       – air space is needed for both sides to become crisp
   13. Seal on the edges though
   14. Use a knife tip to ETCH a design spiral in the top similar to that shown at the left.
   15. Brush top with remaining egg mixture
   16. Poke three knife slits in the top from which steam will escape
   17. Bake at 400 degrees for 18-22 minutes until top is puffed and browned.