2 sheets frozen puff pastry, thawed
2 cups chicken broth
1 bouillon cube
6 Tbsp. butter
1 cup frozen white pearl onions, thawed and drained
3 minced garlic cloves
Freshly ground black pepper to taste
¼ cup all-purpose flour
1 ½ cups peeled, chopped carrots
¼ cup heavy cream
1½ cups cubed white and dark chicken meat from a store-bought rotisserie chicken (or homemade roast chicken)
1 cup frozen peas, thawed
1 Tbsp. freshly chopped flat-leaf parsley
1 Tbsp. freshly chopped thyme
1 Tbsp. freshly chopped rosemary
Special Equipment: 4 ovenproof ramekins or bowls, pastry brush
Preheat the oven to 350 degrees.
Roll out the puff pastry sheets and smooth out any seams. Place 1 ovenproof ramekin or bowl on top and, using a knife, carefully trace a circle that is ¼ inch larger than the bowl. Repeat three more times with the remaining puff pastry. Set circles aside and grease all 4 ramekins or bowls youre using.
Heat the chicken broth in a small saucepot over medium heat. When hot, stir in the bouillon cube until it dissolves. Remove from heat and keep warm.
Melt the butter in a large saucepan over medium-low heat. Add the pearl onions and garlic, and saute until the onions are tender, about 5 to 10 minutes. Season to taste with freshly ground black pepper.
Gradually whisk in the flour, a couple tablespoons at a time, until there are no lumps and you have a smooth sauce.
Gradually whisk in the warm broth, a ¼ cup at a time, until there are no lumps.
Add the carrots and bring the broth to a simmer. Let simmer until thickened, about 8 to 10 minutes.
Stir in the heavy cream, chicken, peas, parsley, thyme and rosemary.
Divide the filling between 4 greased ovenproof ramekins or bowls. Place a puff pastry circle on top of each bowl.
Crack the egg into a small bowl and whisk in 1 tablespoon of water until well-beaten. Using a pastry brush, brush the egg wash on top of each puff pastry circle.
Bake for 10 minutes, then turn the heat up to 400 degrees and bake until golden brown, about 5 minutes.
Remove from the oven and let rest for 5 minutes before serving. Careful, as the ramekins or bowls will be extremely hot.