Mini Rotisserie Chicken Pot Pies

Ingredients

• 4 tbsp. unsalted butter
• 1 medium carrot, peeled and diced
• 2 ribs celery, diced
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tbsp. fresh thyme leaves
• kosher salt
• Freshly ground black pepper
• 1/4 c. all-purpose flour
• 1/4 c. dry white wine
• 3 c. chicken stock
• 2 c. rotisserie chicken
• 3 c. baby spinach
• 1 sheet frozen puff pastry, thawed
• 1 large egg

Instructions

1. Preheat oven to 400°.
2. In a large pot over medium-high heat, melt butter. Add carrot, celery, onion, garlic, and thyme and cook, stirring regularly, until tender and fragrant, 5 minutes. Season with salt and pepper.
3. Stir in flour and whisk constantly until golden brown, 3 minutes, then stir in white wine and let simmer until absorbed, about 2 minutes. Add chicken stock, stirring to combine. Bring mixture to a boil, then reduce heat to low and simmer until thickened, 6 to 8 minutes.
4. Stir in rotisserie chicken and spinach and cook until chicken is heated through and spinach slightly wilted, 2 minutes more. Season with salt and pepper.
5. On a floured work surface, roll out puff pastry to 1/4“ thickness. Using a 10-ounce ramekin as a guide, cut out 4 circles one inch larger on all sides than the ramekin.
6. Spoon chicken filling into four ramekins and cover each with a puff pastry circle. Using a sharp knife, cut slits across the top.
7. In a small bowl, whisk together egg and 1 tablespoon water and brush on tops of puff pastry.
8. Bake until pastry is puffed and golden, 15 to 18 minutes.