Ingredients
1 package frozen puff pastry, thawed and refirgerated
1/2 cup (1 stick) butter, divided
1 med onion, chopped
1 cup each diced carots, celery, and zucchini
1 cup fresh or frozen peas
1/2 cup dry white wine
4 cups shredded roast chicken
1 tsp.sea salt, divided
1/2 tsp ground pepper, divided
3 cups chicken stock
2 tbls. thyme leaves
1 tbls. crushed rosemary
1/3 cup flour
1 cup heavy cream
Preparation
6 ramekins oir soufle dishes (8-10 oz). U.sing a ramekin as a template, trace 6 circles adding 1 inch for overhang on all sides. Place on tray. Cover with plastic wrap and refrigerate until ready to use.
Melt 4 tbls. of butter in a large skillet on med.-high heat. Add onions, carrots and celery; cook and stir 5 mins. Add zucchini and pepas; cook and stir 3 mins. or until tender. Add wine to skillet and bring to boil. Stir in chicken. Season with 1/2 tsp of salt and 1/4 tsp. pepper. Set aside.
Bring stock, thyme and rosemary to boil. Reduce heat to low, cover and simmer until ready to use. Melt remaining 4 tbls. butter inh a medium saucepan on med. heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to med.-low; cook and stir 2 mins. ou 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. or until sauce is thick. Season with remaining salt and pepper.
Pour over mixture in skillet, then toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. j Place a pastry round on top of each ramekin. Press excesss pastry firmly all around side of ramekin.
Place ramekins on baking sheet and bake in a preheated 400 degree oven 20 to 25 mins. or until brown.
