Chicken Pot Pies

• 1 package frozen puff pastry thawed and refrigerated.
• 1/2 cup butter divided
• 1 medium onion chopped
• 1 cup each diced carrots, celery and zucchini
• 1 cup peas
• 1/2 cup dry white wine
• 4 cups roasted chicken
• 1 tsp salt divided
• 1/2 tsp pepper
• 3 cups chicken stock
• 2 tbsp thyme leaves
• 1 tbsp rosemary 1/3 cup flour
• 1 cup heavy cream

1. Using ramekin as a template, trace 6 circles on the puff pastry sheet, adding 1 inch for overhang on all sides. Place on tray and cover with plastic wrap and refrigerate until ready to use.
2. Melt 4 tbsp of butter over medium high heat. Add onions, carrots and celery- cook and stir 5 minutes. Add zucchini and peas- cook and stir 3 minutes or until tender. Add wine to skillet and bring to boil. Stir in chicken and season with 1/2 tsp salt and 1/4 tsp pepper. Set aside.
3. Bring stock, thyme and rosemary to boil. Reduce heat to low, cover and simmer until ready to use. Melt remaining 4 tbsp butter over medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium low. cook and stir 2 minutes until mixture turns golden. Immediately add 1 cup stock whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium high heat and boil 1 minute until thick. Season with remaining salt and pepper. Pour over chicken mixture and toss gently until well coated. Fill each remekin about 3/4 full. Place a pastry round on top. Press excess pastry firmly all around sides of ramekin. Place ramekins on baking sheet and bake in preheated 400 oven 20-25 minutes til pastry is puffed and golden.

pastry, butter, onion, carrots, peas, white wine, chicken, salt, pepper, chicken stock, thyme, rosemary, heavy cream

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pies-50071094 (may not work)