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1
Bring 1 C.
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2
broth to a boil, add carrots and rosemary, boil 4 minutes.
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3
Drain, reserving liquid.
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4
Discard rosemary.
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5
Blanch snap peas, drain, rinse under cold water, add to carrots.
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6
Cut a small in the root end of each onion, being careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.
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7
Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 to 4 minutes.
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8
Add reserved carrot liquid and enough broth to equal 2 C.
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9
Cook, whisking, until thickened.
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10
Add a sprig of rosemary, cover, set aside to cool.
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11
Lightly butter 4 to 1 1/2 cup ramekins.
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12
Place a portion of chicken in each, followed by a portion of the vegetables.
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13
Pour the thickened sauce over each mixture.
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14
Cover ramekins and place in refrigerator.
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15
On a cool, floured surface, roll out patry to form a 1/4 inch thick rectangle.
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16
Cut into 4 rectangle.
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17
Whisk water and egg together, brush the outside rim of each ramekin with egg wash.
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18
Drape patry over top and seal edges.
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19
Trim any excess dough and chill in freezer for 20 minutes.
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20
Preheat oven to 475 degrees F. and bake 15 to 18 minutes, til pastry is puffed and well-browned.
