Chicken Pot Pie Nouveau

Recipe Ingredients

2 cups	474ml	To 2-1/2 c chicken broth
2 cups	220g / 7.8oz	Sliced carrots
4 sections		Fresh rosemary
4 oz	113g	Sugar snap peas - halved
1 cup	62g / 2.2oz	Pearl onions
2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Flour
2 cups	125g / 4.4oz	Cooked chicken - cut into
1/2 lb	227g / 8oz	Puff pastry
1		Egg
1 teaspoon	5ml	Water

Recipe Instructions

Bring 1 C. broth to a boil, add carrots & rosemary, boil 4 minutes. Drain, reserving liquid. Discard rosemary. Blanch snap peas, drain, rinse under cold water, add to carrots.

Cut a small "X" in the root end of each onion, bieng careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.

Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 - 4 minutes. Add reserved carrot liquid and enough broth to equal 2 C. Cook, whisking, until thickened. Add a sprig of rosemary, cover, set aside to cool.

Lightly butter 4 - 1-1/2 C. ramekins. Place a portion of chicken in each, followed by a portion of the vegetables. Pour the thickened sauce over each mixture. Cover ramekins and place in refrigerator.

On a cool, floured surface, roll out pastry to form a 1/4" thick rectangle. Cut into 4 rectangle.

Whisk water and egg together, brush the outside rim of each ramekin with egg wash. Drape patry over top and seal edges. Trim any excess dough and chill in freezer for 20 minutes.

Preheat oven to 475 and bake 15 to 18 minutes, until pastry is puffed and well-browned.

adapted from The New Basics Cookbook

Source:
BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996

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