Chicken, Asparagus And Leek Pot Pies

• 2 tbsp butter
• 1 small leek, thinly sliced
• 2 cloves garlic, crushed
• 2 tbsp flour
• 1 1/2 cups milk
• 1/2 None rotisserie chicken, shredded
• 1 bunch asparagus, trimmed and chopped
• 1/2 tsp ground nutmeg
• 1 sheet frozen puff pastry, thawed
• 1 None egg, lightly beaten

1. Preheat the oven to 350u0b0F.
2. Melt butter in a medium saucepan on a high heat. Saute leek and garlic for 2-3 mins, until tender. Stir in flour and cook for 1 min. Remove from heat. Whisk in milk until smooth. Return to heat and cook, stirring, until mixture boils and thickens. Simmer for 3 mins. Add chicken, asparagus and nutmeg to sauce. Mix well and season to taste.
3. Divide mixture evenly among four 1-cup ramekins. Cut 4 rounds from pastry to cover ramekins. Place pastry over each ramekin. Brush lightly with egg. Cut a small slit in the center of each pie top for steam to escape.
4. Bake for 15-20 mins, until pastry is puffed and golden. Serve with salad.

butter, garlic, flour, milk, rotisserie chicken, ground nutmeg, pastry, egg

Taken from recipes-plus.com/api/v2.0/recipes/36007 (may not work)