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| 8 Tbs. (1 stick) unsalted butter, cut into |
| 1/2 cup all-purpose flour |
| 4 cups low-sodium chicken broth |
| 1/2 tsp. chopped fresh thyme |
| 1/2 cup chopped white button mushrooms |
| 1/2 cup chopped red-skinned potatoes |
| 1 cup chopped cooked chicken meat |
| 1/2 cup cooked fresh or frozen peas |
| Salt and freshly ground pepper, to taste |
| Four 6-inch squares frozen puff pastry |
| 1 egg, beaten with 1 tsp. water |
| Preheat an oven to 400ºF. |
| In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until |
| the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the broth, whisking until smooth, |
| and bring to a boil. Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until |
| the vegetables are tender, about 5 minutes. Add the potatoes, chicken, peas, salt and pepper and |
| cook until the potatoes are tender, about 5 minutes. Remove from the heat and cool for 5 minutes. |
| Remove the bay leaf and discard. |
| Divide the mixture among 4 ovenproof bowls and place on a baking sheet. Brush the pastry |
| squares with the egg mixture. Brush the rims of the bowls with water. Place 1 pastry square on top |
| of each bowl, pressing lightly on the edges. Bake until the pastry is puffed and golden brown, |
| about 20 minutes. Let rest for 5 minutes before serving. Serves 4. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated