Mini Chicken Pot Pies

Ingredients

• 1 large egg white beaten
• 3 tablespoons flour all-purpose
• 0.3 cup basil fresh coarsely chopped
• 4  sage leaves fresh
• 2 tablespoons juice of lemon 
• 2 cups milk 2% reduced-fat
• 2 teaspoons olive oil 
• 0.3 teaspoon pepper 
• 1 sheet puff pastry frozen thawed
• 2 cups roasted root vegetables leftover coarsely chopped
• 0.5 teaspoon salt 
• 2 cups meat from a rotisserie chicken shredded leftover
• 2 teaspoons butter unsalted

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• pot

Directions

1. Preheat oven to 42
2. Roll out puff pastry to 1/4-inch thick, and cut into 4 (6-inch) rounds to fit over 1-cup ovenproof bowls. Keep pastry covered and chilled.
3. Heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute.
4. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened. Stir in next 6 ingredients (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of the bowls to seal.
5. Place a sage leaf on top of pastry, and brush with egg white.
6. Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown.
7. Serve hot.