Chicken Pot Pies

1. 1

   1. Using a ramekin as a template, trace 6 cirlces of puff pastry, adding 1-inch for overhang on all sides. Cover with plastic wrap and refrigerate until ready to use.

2. 2

   2. Melt 4 T butter in large skillet on med-high heat. Add onions, celery and carrots; cook and stir 5 mins. Add zucchini and peas; cook and stir 3 mins. Add wine and bring to a boil. Stir in chicken. Season with 1/2 t of salt and pepper. Set aside.

3. 3

   3. Bring stock, thyme and rosemary to boil. Reduce heat to low, cover and simmer until ready to use.

4. 4

   4. Melt remaining butter (4T) in medium sauce pan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to med-low.; cook and stir 2 mins. or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on med-high heat and boil 1 min. Season with remaining salt and pepper. Pour over mixture in skillet (Step 2) then toss until mixture is well coated.

5. 5

   5. Fill each ramekin 3/4 full with chicken mixture. Place pastry round on top of ramekin.

6. 6

   6. Place ramekins on a baking sheet and bake at 400F for 20-25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.