Mini Chicken Pot Pie with Puff Pastry
1⁄4 cup butter
1⁄4 cup flour
1⁄4 cup onion, chopped
1⁄4 cup celery, chopped
1⁄4 cup carrot, chopped
3 minced garlic cloves
1⁄4 teaspoon salt
1⁄4 teaspoon white pepper
1⁄4 teaspoon dried thyme
1⁄4 teaspoon poultry seasoning
1 1⁄4 cups chicken broth
1⁄2 cup heavy whipping cream
1⁄8 teaspoon nutmeg
1 1⁄2 cups rotisserie-cooked chicken
1⁄4 cup frozen peas
1 sheet frozen puff pastry, thawed
2 tablespoons butter, melted (optional)
Saute onions, celery, carrots and garlic in butter in a large saucepan over medium heat.
Stir in flour, thyme, poultry seasoning, salt and pepper. Cook for 1 minute, stirring constantly.
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. (Optional, I think it makes the pastry look prettier).
Place mugs on a cookie sheet, and bake at 400°F for 15-20 minutes or until puff pastry is golden brown. Enjoy!