Mini Rotisserie Chicken Pot Pies

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   ["Preheat oven to 400 degrees F.", "In a large pot over medium-high heat, melt butter.", "Add carrot, celery, onion, garlic and thyme and cook, stirring regularly, 5 minutes, until tender and fragrant.", "Season with salt and pepper.", "Stir in flour and whisk constantly until golden brown, 3 minutes.", "Stir in white wine and let simmer until absorbed, about 2 minutes.", "Add chicken stock, stirring to combine.", "Bring mixture to a boil, then reduce heat to low and simmer until thickened, 6 to 8 minutes.", "Stir in rotisserie chicken and spinach and cook until chicken is heated through and spinach slightly wilted, 2 minutes more.", "Season with salt and pepper.", "On a floured work surface, roll out puff pastry to 1/4"" thickness.", "Using a 10-ounce ramekin as a guide, cut out 4 circles one inch larger on all sides than the ramekin.", "Spoon chicken filling into four ramekins and cover each with a puff pastry circle.", "Using a sharp knife, cut slits across the top.", "In a small bowl, whisk together egg and 1 tablespoon water and brush on tops of puff pastry.", "Bake until pastry is puffed and golden, 15 to 18 minutes."]

* Per serving · 4 servings · Values may vary.