Chicken Pot Pie Nouveau
sugar snap peas, halved
chicken, cooked and sliced
puff pastry sheet, thawed
1Bring 1 cup broth to a boil, add carrots and rosemary, boil 4 minutes.
2Drain, reserving liquid and discard rosemary.
3Blanch snap peas, drain, rinse under cold water, add to carrots.
4Cut a small "X" in the root end of each onion, being careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.
5Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 - 4 minutes.
6Add reserved carrot liquid and enough broth to equal 2 cups. Cook, whisking, until thickened.
7Add a sprig of rosemary, cover, set aside to cool.
8Lightly butter 4 - 1 1/2 cup ramekins.
9Place a portion of chicken in each, followed by a portion of the vegetables.
10Pour the thickened sauce over each mixture.
11Cover ramekins and place in refrigerator.
12On a cool, floured surface, roll out pastry to form a 1/4" thick rectangle.
14Whisk water and egg together, brush the outside rim of each ramekin with egg wash.
15Drape pastry over top and seal edges.
16Trim any excess dough and chill in freezer for 20 minutes.
17Preheat oven to 475 and bake 15 to 18 minutes, until pastry is puffed and well-browned.