Ingredients

1 pkg (17.6 oz) Puff Pastry

1/2 c Butter - divided

1 Medium Onion - chopped

1 c Carrots - diced

1 c Celery - diced

1 c Zucchini - diced

1 c Peas - frozen or fresh

1/2 c dry White Wine

4 c Chicken - shredded

1 t Sea Salt - divided

1/2 t Black Pepper

3 c Chicken Stock

2 T Thyme leaves

1 T Rosemary - crushed

1/3 c Flour

1 c Heavy Cream

Preparation

  1. Using a ramekin as a template, trace 6 cirlces of puff pastry, adding 1-inch for overhang on all sides. Cover with plastic wrap and refrigerate until ready to use.
  2. Melt 4 T butter in large skillet on med-high heat. Add onions, celery and carrots; cook and stir 5 mins. Add zucchini and peas; cook and stir 3 mins. Add wine and bring to a boil. Stir in chicken. Season with 1/2 t of salt and pepper. Set aside.
  3. Bring stock, thyme and rosemary to boil. Reduce heat to low, cover and simmer until ready to use.
  4. Melt remaining butter (4T) in medium sauce pan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to med-low.; cook and stir 2 mins. or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on med-high heat and boil 1 min. Season with remaining salt and pepper. Pour over mixture in skillet (Step 2) then toss until mixture is well coated.
  5. Fill each ramekin 3/4 full with chicken mixture. Place pastry round on top of ramekin.
  6. Place ramekins on a baking sheet and bake at 400F for 20-25 minutes.