3 tbsp (45 mL) butter
1 onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
½ tsp (2 mL) dried thyme
¼ tsp (1 mL) salt and pepper
¼ cup (60 mL) all-purpose flour
2 cups (500 mL) milk
1 cup (250 mL) chicken broth
2½ cups (625 mL) small broccoli florets, blanched
2 cups (500 mL) shredded cooked chicken
1 tbsp (15 mL) Dijon mustard
2 cups (500 mL) Armstrong old cheddar, grated
1½ sheets pre-rolled puff pastry, thawed
1 egg, lightly beaten
- In large skillet, melt butter over medium heat. Add onion, carrot, celery, thyme, salt and pepper. Cook for 5 or 6 minutes or until vegetables are tender.
- Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually whisk in milk and chicken broth. Stirring constantly, cook for 8 to 10 minutes or until mixture begins to simmer and thickens. Stir in broccoli, chicken, mustard and nutmeg; return to simmer. Remove from heat and stir in 1½ cups (375 mL) of the cheese.
- Preheat oven to 425°F (220°C).
- Divide filling among six 1-cup (250-mL) ramekins; let cool slightly. Place pastry on lightly-floured surface and cut into six equal squares. Place one piece of pastry atop each ramekin, pressing gently to adhere. Beat egg with 1 tbsp (15 mL) water and brush lightly over the pastry. Cut two steam vents in the centre of each pie. Sprinkle the remaining cheese on top of the puff pastry.
- Place ramekins on a parchment-lined baking sheet. Bake for 20 minutes, or until filling is bubbling and pastry is golden brown. Let stand for 5 minutes before serving.