Ingredients:
2 -3 Tablespoons flour, plus more for surface
1 pack frozen puff pastry, preferably all-butter, thawed
2 Tablespoons unsalted butter
1/2 onion, diced
1 small carrot, peeled and thinly sliced into 1/4 inch pieces
1 large celery stalk, peeled and thinly sliced into 1/4 inch pieces
4 small Yukon Gold potato, scrubbed & cut into a 1/2-inch dice
1-2 cup low-sodium chicken broth
1 cup fresh frozen peas, thawed
1 whole rotisserie cooked – skinless chicken, shredded into 1/2-1 inch chunks
Coarse salt and freshly ground pepper
1 large egg, lightly beaten
1/2-1 teaspoon ground sage
Directions:
Preheat oven to 425’F Degrees.
Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, about 5 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, 6-8 minutes.
Stir in flour and add broth slowly to avoid clumping- bring to a boil. Reduce heat & add peas and chicken. Season with sage, salt and pepper. Simmer until thickened, 2 minutes.
Divide between individuals baking dishes. Cut out tops to match the size and shape of the individual baking bowls and cover with the pastry.
Press edges to seal, and brush with egg. Cut a few vents with a sharp knife on the center of the dough. Bake on a baking sheet until golden, 25 minutes.
Makes Aprox 4 to 6 individual servings (depending on the size of your bowls ) or 1 -13 x 9 inch baking pan. ( which in this case, fold out puff pastry to fit)
Chef Gigi Gaggero 