individual chicken pot pies

chopped chicken & juices (or 2 cups broth)

1 large chopped onion

1 cup sliced baby carrots

1 cup frozen peas

3/4-1 cup heavy cream

1 heaping Tbs flour

salt & pepper

grated parmesan

puff pastry (defrosted but chilled)

1 egg (for egg wash)

I baked a whole chicken & used some of it for a meal first & reserved the juices.

Then, I took the rest off the bone & took off the skin & discarded the skin & bones.

Chop the chicken & put the juices & meat back in the pot.

In a separate pan, add 1 Tbs olive oil & the onion, cook over medium for a few minutes, add the carrots continuing to cook & then add the frozen peas. add a little water & cover to steam the peas & carrots.

Add the salt, pepper, parm & then cool for a few mintutes. place into the pot with the chicken & juices. Then add the cream & flour & stir.

Fill oven safe bowls. whisk egg & brush the ouside rim of the bowls so the puff pastry sticks to it.

cut the puff pastry bigger than the rim of the bowl & place over top & brush with egg wash.

preheat oven to 400 .

place the bowls onto a cookie sheet & cook about 25 min or until puffed & golden brown