The Farmer’s Wife Chicken Pot Pie

Makes 4 servings

1/3 cup butter

1 medium yellow onion, diced

1/3 cup flour

2 cups organic chicken broth, homemade or purchased

1⁄2 cup heavy whipping cream (or low-fat milk such as 2%)

2 cups organic frozen mixed vegetables, thawed (use a mix that includes lima beans)

1 pound white potatoes (do not peel), cut into small cubes

1⁄2 teaspoon dried parsley

1⁄2 teaspoon dried sage

1⁄2 teaspoon dried thyme

1⁄2 teaspoon salt

1⁄2 teaspoon chopped fresh rosemary

1⁄2 teaspoon medium-ground black pepper

(2 teaspoons poultry seasoning can be substituted for above seasonings)

2 1⁄2 cups shredded chicken (see note)

Additional salt and pepper to taste

1 puff pastry sheet, room temperature (roll our flat, and cut into 4 equal squares)

You will need 4 large coffee mugs (22 to 28 ounces each) or similar-size ovenproof bowls for this recipe.

Preheat oven to 425 degrees.

In a large saucepan over medium heat, melt butter. Add onion and sauté until translucent, about 2 minutes. Add flour and cook, stirring regularly for about 2 minutes to make a roux. Gradually stir in broth and cream or milk. Bring to a simmer. Cook until thick and bubbly.

Add vegetables, potatoes, herbs and chicken. Stir to incorporate. Check seasonings and add additional salt and pepper to taste if needed.

Divide evenly into the 4 coffee mugs or bowls.

Cut each square of puff pastry into a circle a little larger than the top of each mug (or bowl). Top each serving with the pastry, sealing it against the edge tightly all the way around. You want it airtight to get the crust/dome to rise.

Bake in preheated oven 15 to 20 minutes until crust is golden brown and puffs up and filling is heated through.

Let stand 5 minutes before serving.

Note: I use about 1 whole rotisserie chicken, as the meat is more flavorful. We roast ours in the oven, but you can buy yours at the grocery store.