individual chicken and spinach pot pies

ingredients

4 servings

2 packed cups organicgirl© baby spinach ^♥
5 tablespoons butter, divided
½ cup all-purpose flour
1 ½ cups milk
½ medium onion, diced
1 medium carrot, peeled and diced
1 small celery rib, diced
½ teaspoon sea salt
½ cup frozen peas
1 cooked chicken breast, shredded
1 sheet prepared puff pastry

substitutions

^♥ substitute with POWERHOUSE SPINACH BLEND

directions

1. preheat oven to 400°F. lightly butter 4 large (about 8oz) ramekins.

2. in a medium saucepan melt 4 tablespoons butter. whisk in flour until smooth, then gradually whisk in milk. bring to a simmer and cook, whisking constantly, until thickened. remove from heat.

3. in a medium skillet melt remaining 1 tablespoon butter over medium. add onion, carrot, celery and salt. sauté until softened, 6-8 minutes. stir in spinach and peas and cook until peas are thawed and spinach is wilted.

4. in a medium bowl stir together white sauce, vegetables, and chicken. divide between ramekins.

5. on a work surface unfold puff pastry and cut circles of dough slightly larger than the ramekins. place pastry over ramekins, place ramekins on a baking sheet, and bake until golden and bubbling, about 25 minutes.