1/4 lb. unsalted butter
1 cup flour
1 quart chicken stock
1 cup heavy cream
1 teaspoon minced rosemary
1 tablespoons whole grain mustard
2 teaspoons salt
1 1/2 lb. chopped roasted or grilled chicken breast
For the filling:
2 tablespoons extra virgin olive oil
1 cup medium-diced ham
1/2 cup medium-diced carrots
1/2 cup medium-diced onions
1/2 cup medium-diced celery
1/2 cup green beans, cut into 1-inch pieces
1/2 cup sliced mushrooms
1 cup peas
1/2 cup chicken stock
Pre-made or homemade puff pastry
Heat oven to 500 degrees. In a small sauce pot over medium heat, melt butter and slowly whisk in flour to form a roux. Cook over medium heat to avoid browning until roux forms a sandy consistency. In a medium-size stock pot, bring chicken stock to a simmer, then slowly whisk in cooked roux. Return to a simmer then add heavy cream, rosemary, mustard and salt. Cook for approximately 30 minutes over low heat, stirring occasionally. Mix in chicken breast.
To make the filling: Heat olive oil in a large sauté pan over medium heat. Add ham, carrots, onions and celery and cook for approximately 5 to 10 minutes, until ham is browned and onions are translucent. Add remaining ingredients (green beans through stock) and cook over medium heat until the liquid has reduced. Combine with pot pie cream. At this point, you can either make one large pot pie or several smaller ones in ramekins or cast iron skillets.
Cut puff pastry to the size of the baking dishes. Place the filling in each dish and then top with the puff pastry. Gently brush with melted butter and bake until golden brown, approximately 8 minutes. Take care while handling hot bakeware. Serves 8.
— From Punch Bowl Social