Mini Chicken Pot Pies

• 1 sheet frozen puff pastry dough, thawed
• 2 teaspoons unsalted butter
• 2 teaspoons olive oil
• 3 tablespoons all-purpose flour
• 2 cups 2% reduced-fat milk
• 2 tablespoons lemon juice
• 2 cups shredded leftover chicken
• 2 cups leftover roasted root vegetables, coarsely chopped
• 1/4 cup coarsely chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 fresh sage leaves
• 1 large egg white, beaten

1. Preheat oven to 425u0b0. Roll out puff pastry to 1/4-inch thick, and cut into 4 (6-inch) rounds to fit over 1-cup ovenproof bowls. Keep pastry covered and chilled.
2. Heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened. Stir in next 6 ingredients (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of the bowls to seal. Place a sage leaf on top of pastry, and brush with egg white.
3. Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot.

pastry, unsalted butter, olive oil, allpurpose, milk, lemon juice, chicken, root vegetables, fresh basil, salt, pepper, sage, egg white

Taken from www.myrecipes.com/recipe/mini-chicken-pot-pies (may not work)