Savory Chicken Pot Pies

Ingredients:

• 1 pkg. puffed pastry, thawed in fridge
• 1/2 Cup butter, divided
• 1 med. onion, chopped
• 1 Cup each carrot, celery, zucchini, frozen peas ( you can frozen peas and carrots medley)
• 1/2 Cup dry white wine
• 1 rotisserie chicken shredded
• 1 tsp. sea salt, divided
• 1/2 tsp. black pepper, divided
• 3 Cups chicken stock
• 2 Tablespoons thyme
• 1 Tablespoon rosemary (dried or fresh)
• 1/3 Cup flour
• 8 Tablespoons butter
• 1 Cup heavy cream
• 6-10oz ramekins

Preheat oven to 400*. Cut 6 circles for tops of pies out of the thawed puff pastry, leaving 1" for overhang. Refrigerate until use.

In LARGE skillet, melt 4 T butter and saute carrots, celery, and onions for 5 minutes. Add zucchini and peas and cook additional 3 minutes. Add wine and bring to a boil. Stir in chicken. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Set aside.

In separate pan, bring stock, thyme and rosemary to a boil, then reduce and simmer. When ready to use, strain out the rosemary and thyme.

While that is simmering, melt 4 Tablespoons butter (in another pan) and sprinkle with flour, stirring till blended. Slowly add to stock, whisking constantly and until smooth. Add cream. Boil for 1 minute, add remaining salt and pepper.

Pour into skillet with chicken mixture and toss gently.

Put in ramekins filling 3/4 full. Place pastry on top and seal well.

Bake at 400 degrees for 20-25 minutes.