Individual Chicken Pot Pies from Brittany:
adapted from betty crocker and kelly atwood
1 package or 2 sheets of puff pastry
1/3 cup butter
1/3 cup chopped onion
1 clove garlic, crushed
1/2 teaspoon salt
1/4 tsp pepper
1 3/4 cup chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken (I used rotisserie chicken)
Frozen vegetables to your liking (I used corn, peas and carrots) approx 2 cups
Heat oven to 425. Cut each sheet of puff pastry into 6 equal portions. Place each piece in greased muffin tin and set aside.
In 2 quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 minutes stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat.
Scoop 1/3-1/2 cup of filling into each crust. Shape excess dough to cover filling. Bake 12-15 minutes or until puff pastry is golden brown.