Mini Chicken Potpies
1T oil
4c of fresh mushrooms
1 1/2c of yellow onions
1/2c of chopped celery
1 1/2c cubed, peeled sweet potato (1 large one)
2 tsp fresh thyme
1/3c flour
1 1/4 c of chicken stock
1/2c of milk
2 c of cooked chicken breast
1 can of lima beans or 3/4c frozen
1/2 tsp salt
1 frozen puff pastry, thawed
Preheat oven to 425.
Heat oil in pan over medium-high heat. Add mushrooms, onions and celery, cook, stirring often until softened 7 to 8 minutes. Add Sweet potatoes, 1/3c of water and thyme cook till tender and liquid evaporated 6 to 7min. Stir in flour to coat. Add stock and milk; bring to boil stirring constantly. Boil 1 minute; remove from heat; stir in chicken, beans and salt. Cool 20min
Cut puff pastry into 4 in rounds. place 4 ramekins on baking sheet; fill with chicken mixture. Top with dough rounds; bake until golden brown 17 to 19min. Garnish with sprig of thyme.