Individual Chik'n Pot Pies with Puff Pastry

Guys~check this out!...........................This is the last recipe and for me, this recipe is one of the interesting recipe^^ because of the way the potion served as individual. The inside of the pie is chicken which make it a chicken pie, it is also optional where either you want to served as individually or served in a big potion.For my own opinion, i think that the taste will be better if you can served it individually, this happen because the bigger potion you served, the higher chance as for the taste might go off easily because of the large potion size as the juices may also dried out....That is why it is good to maintain the smaller size which good enough for an individual potion when preparing this recipe. So the juices and the taste will maintain in the smaller size potion without putting it in a bigger potion and giving it a bigger chances to dried up also the taste and the juices of it......^^

INGREDIENTS

• 1 (17.3 ounce) package frozen puff pastry, thawed
• 1 1/3 cups chopped onions
• 1 cup sliced carrots
• 1 cup chopped celery
• 2 tablespoons butter or margarine
• 2 1/2 cups vegetable broth, divided
• 1 cup fresh or frozen peas
• 1 tablespoon chopped fresh thyme
• 1 (8 ounce) package Morningstar Farms
• 1 cup sliced zucchini
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour

DIRECTIONS

1. Measure dimensions of six 1 1/4- to 1 1/2-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16 x 12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles. Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate.
2. In large saucepan cook onions, carrots and celery in butter until onion is tender. Stir in 2 cups of the broth, peas and thyme. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until peas are tender. Add Morningstar Farms, Chik'n Strips, zucchini and pepper. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.
3. In small bowl whisk together remaining broth and flour. Stir into vegetable mixture. Bring to boiling, stirring constantly. Boil for 1 minute. Spoon into casseroles.
4. Place one pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape. Bake at 400 degrees F for 20 to 25 minutes or until pastry is puffed and golden brown.