Ingredients
4 tbsp. unsalted butter
1 medium carrot, peeled and diced
2 ribs celery, diced
1 small onion, diced
1 clove garlic, minced
1 tbsp. fresh thyme leaves
kosher salt
Freshly ground black pepper
1/4 c. all-purpose flour
1/4 c. dry white wine
3 c. chicken stock
2 c. rotisserie chicken
3 c. baby spinach
1 sheet frozen puff pastry, thawed
1 large egg
Preparation
Step 1Preheat oven to 400°.Step 2In a large pot over medium-high heat, melt butter. Add carrot, celery, onion, garlic, and thyme and cook, stirring regularly, until tender and fragrant, 5 minutes. Season with salt and pepper.Step 3Stir in flour and whisk constantly until golden brown, 3 minutes, then stir in white wine and let simmer until absorbed, about 2 minutes. Add chicken stock, stirring to combine. Bring mixture to a boil, then reduce heat to low and simmer until thickened, 6 to 8 minutes.Step 4Stir in rotisserie chicken and spinach and cook until chicken is heated through and spinach slightly wilted, 2 minutes more. Season with salt and pepper.Step 5On a floured work surface, roll out puff pastry to 1/4" thickness. Using a 10-ounce ramekin as a guide, cut out 4 circles one inch larger on all sides than the ramekin.Step 6Spoon chicken filling into four ramekins and cover each with a puff pastry circle. Using a sharp knife, cut slits across the top.Step 7In a small bowl, whisk together egg and 1 tablespoon water and brush on tops of puff pastry. Step 8Bake until pastry is puffed and golden, 15 to 18 minutes.
