Ingredients
1 package puff pastry, with sheets cut into 5-inch circles (for use in ramekins))
1 tablespoon butter
1 tablespoon olive oil
1/2 cup diced onion
1 bag (6 ounce size) small, whole baby carrots, chopped if desired
1 cup frozen peas, defrosted
2 medium Yukon gold potatoes, unpeeled, cut into 1-inch chunks and steamed until fork tender
1 cup cooked, cubed chicken
1 cup shredded Havarti cheese
Mustard Sauce
1/2 tablespoon fresh garlic, chopped
1 teaspoon canola oil
4 cups low-sodium chicken stock
2/3 cup Dijon mustard
2 cups sour cream
1 pinch white pepper
For Mustard Sauce: Saute garlic in oil until softened and clear. Add remaining ingredients and cook over low heat for approximately 30 minutes or until sauce coats back of spoon.
Put butter and olive oil in medium-sized skillet and saute onions until just golden. Add vegetables and chicken and stir until heated through. Add mustard sauce, stir, then add cheese and stir to combine.
I’m actually using my cast iron pan, for the pie. I cut the pastry in small rectangles, then place over the filling in a hap hazzard manner, covering the surface leaving a few open spots for steam to leave.
Lightly oil individual ramekins and place 1 puff pastry circle in the bottom of each ramekin. Divide filling equally between dishes, then place another puff pastry circle on top. Bake at 350 degrees F for 20 minutes or until browned and bubbly.
Place ramekin on plate and serve.
borrowed from: https://www.cdkitchen.com/recipes/recs/448/French-Country-Pot-Pie104343.shtml