1. Preheat oven to 400 degrees.
2. In a large pot, melt butter over medium heat. Add flour and stir for 2 minutes.
3. Gradually whisk broth into roux and bring to a boil. Add thyme, bay leaf, mustard, onion, celery, potatoes, carrot and mushrooms. Cook 5 minutes, stirring occasionally.
4. Add chicken and peas, cooking 5 minutes more. Add salt & pepper to taste.
5. Remove from heat and let set 5 minutes more. Remove bay leaf.
6. Divide filling among 4 ovenproof bowls; place on baking sheet.
7. Brush pastry squares lightly with egg/water. Place a square on each bowl, pressing edges lightly but allowing holes for steam to escape.
8. Bake 20 minutes. Let rest 5 minutes before serving.
Notes: hubby likes (without mushrooms)
can prepare filling ahead, but heat it before topping w/ pastry and cooking, or pastry will not rise properly
also great with dumplings. Follow Bisquick recipe and directions for dumplings. Add 1/2 cup frozen corn when peas are added-- instead of mushrooms.
2. In a large pot, melt butter over medium heat. Add flour and stir for 2 minutes.
3. Gradually whisk broth into roux and bring to a boil. Add thyme, bay leaf, mustard, onion, celery, potatoes, carrot and mushrooms. Cook 5 minutes, stirring occasionally.
4. Add chicken and peas, cooking 5 minutes more. Add salt & pepper to taste.
5. Remove from heat and let set 5 minutes more. Remove bay leaf.
6. Divide filling among 4 ovenproof bowls; place on baking sheet.
7. Brush pastry squares lightly with egg/water. Place a square on each bowl, pressing edges lightly but allowing holes for steam to escape.
8. Bake 20 minutes. Let rest 5 minutes before serving.
Notes: hubby likes (without mushrooms)
can prepare filling ahead, but heat it before topping w/ pastry and cooking, or pastry will not rise properly
also great with dumplings. Follow Bisquick recipe and directions for dumplings. Add 1/2 cup frozen corn when peas are added-- instead of mushrooms.
