Pot Pie's

½ an onion, sliced

½ cup carrots, chopped

1 cup shitake mushrooms

1 cup shredded cooked chicken

½ cup green peas

½ cup corn off the cob

1 sprig fresh thyme

2 garlic cloves, minced

2 tablespoons butter

2 tablespoons flour

¾ cup milk

½ cup cheddar cheese

½ cup grated parmesan

pinch nutmeg

salt and pepper

one sheet store bought puff pastry dough

In a saute pan heat the olive oil to medium high and add the onion, carrots and mushroom. Saute until the onions are translucent and the carrots are tender, about five to ten minutes.  Add the peas, corn, chicken, thyme, and garlic and warm through. Turn off the heat and set aside. In a sauce pot make a rue with the butter and flour by melting the butter and whisking in the flour. Whisk in the milk over medium heat. Add the cheese and continue to whisk until all the cheese is melted. Grate in some fresh nutmeg and black pepper. Combine the vegetables and chicken with the cheese sauce. Taste to make sure it is seasoned properly. Adjust the salt and pepper if necessary. Fill the individual ramekins for serving. Top with a piece of puff pastry cut to fit each ramekin. Cut slits in the top of the pastry to vent the steam. Bake at 400 degrees F for 20 minutes until the puff pastry is golden brown and the filling is hot. Makes four servings.