Individual Chicken and Veggie Pot Pies

1. 1

   In a medium saucepan, melt the butter over medium heat.

2. 2

   Then add the onion, carrot, and rosemary and cook for about 5 minutes or so, until things really soften up.

3. 3

   Now add flour and a dash of salt and cook until things brown up a little and smell sort of nutty, about 5 minutes.

4. 4

   Stir, stir, stir, so nothing burns.

5. 5

   Now add the broth and whisk it a lot because you dont want lumps in there.

6. 6

   Turn up the heat a little and boil the heck out of things for about 5 minutes and stir as it all thickens up.

7. 7

   After the boiling stage, turn the heat down and let it simmer for about 10 minutes (or less, if youre impatient like me).

8. 8

   Then add all of the veggies and chicken and stuff you prepped earlier.

9. 9

   And some more salt and pepper, too.

10. 10

    Divide the mixture into four little oven-proof bowls or ramekins.

11. 11

    Refrigerate until things cool down a little, because you dont want the hot filling to mess up the puff pastry topping.

12. 12

    Roll out the puff pastry sheet to about 1/8-inch thickness.

13. 13

    Cut it into four squares, and then plop them on top of the bowls/ramekins.

14. 14

    Cut little vent holes on top.

15. 15

    Make an egg wash from the egg yolk and a splash of water and brush it over the pastry.

16. 16

    Refrigerate the pies for a few minutes while the oven preheats (to 375 degrees).

17. 17

    Bake the pies for about 35 minutes, until the pastry is browned and the filling bubbles a bit through the vent holes.

18. 18

    Remove from oven and let cool a little before eating.

19. 19

    Enjoy!

* Per serving · 4 servings · Values may vary.