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1
In a medium saucepan, melt the butter over medium heat.
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2
Then add the onion, carrot, and rosemary and cook for about 5 minutes or so, until things really soften up.
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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.
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4
Stir, stir, stir, so nothing burns.
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5
Now add the broth and whisk it a lot because you dont want lumps in there.
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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.
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7
After the boiling stage, turn the heat down and let it simmer for about 10 minutes (or less, if youre impatient like me).
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8
Then add all of the veggies and chicken and stuff you prepped earlier.
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9
And some more salt and pepper, too.
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10
Divide the mixture into four little oven-proof bowls or ramekins.
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11
Refrigerate until things cool down a little, because you dont want the hot filling to mess up the puff pastry topping.
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12
Roll out the puff pastry sheet to about 1/8-inch thickness.
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13
Cut it into four squares, and then plop them on top of the bowls/ramekins.
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14
Cut little vent holes on top.
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15
Make an egg wash from the egg yolk and a splash of water and brush it over the pastry.
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16
Refrigerate the pies for a few minutes while the oven preheats (to 375 degrees).
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17
Bake the pies for about 35 minutes, until the pastry is browned and the filling bubbles a bit through the vent holes.
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18
Remove from oven and let cool a little before eating.
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19
Enjoy!
