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1
In a medium-sized pot, melt butter over medium low heat until a mildly browned.
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2
Whisk in flour and continue to cook over heat, creating a brown roux (about 7-9 minutes total).
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3
Add in chopped onion, celery and green pepper and cook until tender.
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4
Add in minced garlic and only cook for 30-60 seconds (do not burn).
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5
Whisk in chicken stock, then add in potatoes, carrots, shredded chicken and Andouille sausage and simmer on low until stew has thickened and ingredients have become tender.
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6
Add in Worcestershire, hot sauce, all seasonings and parsley and lightly stir together.
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7
Salt and pepper to taste.
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8
Ladle stew into oven safe ramekins.
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9
Roll out puff pastry on floured surface.
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10
Cut out puff pastry rounds larger than the size of the ramekins.
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11
Brush the sides of the ramekins with egg wash and place puff pastry rounds on top of each ramekin.
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12
Brush the tops of each puff pastry round with egg wash and add two small slits to each pastry.
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13
Bake for 30-35 or until puff pastry has puffed and is golden brown and inside filling is bubbly.
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14
Remove pot pies from oven to cool for 5-10 minutes.
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15
Enjoy warm.
