Ingredients
Scale
- 1 stick butter
- 1 onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 5 Tbls. all-purpose flour
- 4 cups Chicken Stock (1 quart)
- 1 Tbls. chicken base
- 1/2 cup half-and-half
- 3 cups shredded cooked chicken
- 1 cup peas
- 1 tsp. poultry seasoning
- 1/4 teaspoon cayenne pepper
- 1 package frozen puff pastry, thawed
- 1 egg beaten with 1 teaspoon of water
Instructions
- Preheat the oven to 400 degrees F. Lightly grease 6 (10-ounce) ramekins or soup bowls.
- In a large saucepan or dutch oven, melt the butter over medium heat. Add the onions, celery, and carrots and saute for 3 to 4 minutes. Add the garlic, and a pinch of salt and cook for 4 to 5 minutes more until the vegetables soften.
- Stir in the flour and cook, stirring constantly, for about 3 minutes to make a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Add chicken base and stir to incorporate. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken.
- Stir in the half-and-half, bring to a simmer, and continue to cook for 4 minutes. Stir in the , chicken, peas, poultry seasoning, cayenne, and parsley. Mix the filling thoroughly and season to taste with salt and pepper. Divide the chicken mixture evenly among the prepared ramekins or a baking dish.
- Place a puff pastry sheet on a lightly floured surface, and roll out slightly to accommodate 3 large circles. Use a 5 1/2-inch round cutter (I use a coffee cup saucer) to cut out 3 circles of puff pastry. Repeat with remaining puff pastry sheet.
- Place each circle onto the top of each ramekin, allowing the excess to hang over the edge of the ramekin. Press the excess pastry into the ramekin to seal. Brush with egg wash.
- Place the ramekins on a baking sheet and bake for 20 to 25 minutes or until the pastry is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.