Alfredo Chicken Pot Puff Pies

Alfredo Chicken Pot Puff Pies

Serves 4

• 1 sheet frozen puff pastry (from 17.3oz pkg), thawed
• 1 Tbsp butter
• 2c chopped cooked chicken
• 1 16oz jar alfredo sauce
• 2 Tbsp. finely chopped shallots
• 2c frozen peas and carrots
• 1 tsp. Thyme
• 1 egg, beaten

Heat oven to 400 degrees. Lightly spray 4 (10oz) ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13 inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each ramekin, letting corners hang over the edge.  In a skillet, melt butter over medium heat. Add shallots and cook 3 minutes. Add chicken, peas and carrots and Alfredo sauce. Cook 3-4 minutes longer, until vegetables are thawed and mixture is hot. Sprinkle with thyme and stir well. Spoon mixture evenly into ramekins. Fold corners of pastry over filling, pinching to almost close the tops. Brush with egg. Bake 25-30 minutes or until pastry is deep golden brown.  Let stand 5 minutes before serving.