Chicken Pot Pies

Recipe courtesy of Jo Davison
Serves 8
2 tbs Olive oil
2 tbs butter
1 medium yellow onion, minced
3/4 cup carrots, minced
3/4 cup celery, minced
4 chicken breast halves, or 1 Rotisserie Chicken
Salt and pepper
3 tbs all-purpose flour
1 can of cream of celery soup
1/2 cup of chicken stock
1 cup heavy cream
1 cup frozen green peas, cooked
1 cup of cheddar cheese, diced 
Pinch fresh grated nutmeg, optional
2 sheets frozen puff pastry
1 egg, beaten
Heat oven to 375.
In a saucepan heat olive oil on high and cook chicken breasts, cook through and remove from pan, let rest. (When chicken has rested for 10 minutes, cube.)  Add butter to the pan and add the onions, carrots and celery.  Sauté until cooked through. When veggies are soft add the flour and cook for a minute or so to cook out the flour taste.  Add the cooked chicken, soup, chicken stock and heavy cream.  Simmer until thickened a bit, you may add either stock or heavy cream to create the consistently you like.  When this is achieved add the peas and cheese and the grated nutmeg.  Fill 8 ramekins with the filling (or 1 large pie pan).  Run a paper towel with oil on it around the edges of the ramekins so the puff pastry won't stick.  Cut the pastry sheet in 4's and top each ramekin, cut a slit on top to allow for air.  Brush with beaten egg and cook until pastry is cooked through.  Nicely browned and flakey.

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