Individual Chicken and Veggie Pot Pies

In a medium saucepan, melt the butter over medium heat. Then add the onion, carrot, and rosemary and cook for about 5 minutes or so, until things really soften up. Now add flour and a dash of salt and cook until things brown up a little and smell sort of nutty, about 5 minutes. Stir, stir, stir, so nothing burns.

Now add the broth and whisk it a lot because you don’t want lumps in there. Turn up the heat a little and boil the heck out of things for about 5 minutes and stir as it all thickens up. After the boiling stage, turn the heat down and let it simmer for about 10 minutes (or less, if you’re impatient like me). Then add all of the veggies and chicken and stuff you prepped earlier. And some more salt and pepper, too.

Divide the mixture into four little oven-proof bowls or ramekins. Refrigerate until things cool down a little, because you don’t want the hot filling to mess up the puff pastry topping.

Roll out the puff pastry sheet to about 1/8-inch thickness. Cut it into four squares, and then plop them on top of the bowls/ramekins. Cut little vent holes on top. Make an egg wash from the egg yolk and a splash of water and brush it over the pastry. Refrigerate the pies for a few minutes while the oven preheats (to 375 degrees).

Bake the pies for about 35 minutes, until the pastry is browned and the filling bubbles a bit through the vent holes. Remove from oven and let cool a little before eating. Enjoy!