1 Cup of Leeks slices (1/4 inches)
Â¾ Cup of chopped snow peas
1 Cup of Celery sliced (1/4 inches)
1 Cup of Carrots sliced (1/4 inches)
1 Tablespoon of Thyme
2 cloves of Mashed Garlic
3 Tablespoons of Butter
Â½ Cup of Flour
1 Cup of White Wine
Â½ Cup of Cream/ or milk
3 Cups of Chicken Broth
3 Sheets of Puff PastryPre Heat Oven for 450
Bake for 20 minutes
(Makes 12 Individual Pot Pies)
In a saucepan melt butter and garlic until melted, then add flour combine well and then pour in cream and bring to a boil. Pour in chicken stalk and vegetables and chicken. Bring to a simmer and pour in wine and thyme and cook on low heat for about 20 minutes.
Cut 12 circles with a four inch diameter of parchment paper and lightly grease. And place a piece of puff pastry over the paper and insert it into a muffin tin. This will form the cup to hold the pot pie stuffing. Repeat this twelve times. Fill each cup of puff pastry with filling and then top with a piece of puff pastry. Brush top with an egg wash and bake.
If you do not have time or do not want to use as much puff pastry, filling can be used in small souffle dish and just topped with the puff pastry.