Chicken Pot Pies

I've only tried this recipe once and so I made need to tweak it when I make it again.

I also want to mention that I originally added diced potato to this but for some reason, I omitted it when I wrote the recipe down. The next time I make this, I will experiment with the amount of potato and then edit this blog entry accordingly.

Ingredients:

1 lb. boneless, skinless chicken breasts, cubed
1 cup sliced carrots
1/2 cup celery, chopped
1/3 cup chopped onion
1/3 cup butter
1/3 cup AP flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 celery seed
1 3/4 cup chicken broth
2/3 cup milk
1 cup frozen green peas
1 sheet puff pastry

Directions:

1. Preheat oven according to directions on puff pastry packaging.
2. In a saucepan, saute chicken, carrots, celery and onions, along with seasonings, in a small amount of fat. Remove from pan and set aside.
3. In the saucepan, over medium heat, melt the butter. Add the flour and whisk to combine, cooking for a minute or two.
4. Slowly stir in milk and chicken broth. Simmer over medium-low heat until thick.
5. Combine gravy mixture with the chicken/vegetable mixture. Add frozen green peas.
6. Divide chicken mixture between 3-4 ramekins, placed on a baking sheet.
7. Top each ramekin with a piece of puff pastry cut to fit. Add eggwash, if desired.
8. Bake according to directions on the puff pastry package.