Ingredients

Directions

Heat the butter and olive oil in a sauce pan. add onions, and shallots. Then, add flour, This will create a roux. A roux is a mixture of 50 percent flour with 50 percent fat. We are using butter and olive oil. You can use any kind of fat that you like to creat a roux. Just use the numbers to create one. The longer the roux cooks, the less thickening power it has and the more flavor it offers. Jambalya has very little thickening power, but tons of flavor.

We are using a light roux, which has lots of thickening power, and should look like a light off white color.

We want to cook out the flour taste, so stir for a few minutes. Grab your whisk. You will be whisking in chicken broth/stock until there are no lumps and you have a thick sauce.

Add chicken broth slowly. It is really important! Once you get your broth completely incorporated, you can add your carrots and celery. They take longest to cook.

After about 15 minutes, add pearl onions. Then at the last minute add the peas.

Taste your pot pie filling. It should be failrly thick, taste like all of the ingredients, but you should taste fresh thyme, and chicken. The chicken needs to be added at the last minute, folded into the mixture that you have created.

Once mixed in, have your heat proof bowls on a ½ sheet pan ready to go into the oven.

Have your egg wash and a brush ready.

Fill each bowl with the pot pie mixture. Place on top of each bowl, a circle of puff pastry.

Brush the puff pasry with egg wash, this wil help it brown in the oven.

Place the individual bowls or a cassarole dish into the oven on a sheet pan and bake on 425 degrees for at leat 6 minutes or until the puff pastry is browned and puffed up.

Serve hot with a spoon, and a fork . Enjoy!

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