1 sheet frozen puff pastry, thawed
1 rotisserie chicken, shredded
2 russet potatoes, peeled and diced into small pieces
3 tablespoons butter
3 tablespoons flour
1 teaspoon better than bouillon chicken broth base
1 1/2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup frozen peas
Heat oven to 425. Grease four 12 ounce ramekins.
Place potatoes in a saucepan, cover with water, and boil until tender, 8 to 10 minutes. Drain and set aside.
In the now empty saucepan, melt the butter over medium high heat. Add the flour and whisk 1 minute. Add the chicken broth base and the milk and bring to a boil, whisking constantly, until thickened. Scrape into a large bowl.
Add potatoes, chicken, salt, pepper, and peas, and stir to combine.
Divide the filling among the ramekins. Cut circles out of the puff pastry to fit the ramekins. Place on top of the filling and cut some vent slits in the pastry.
Bake 20 to 30 minutes until pastry is deep golden and filling is bubbling. Cool 10 minutes before serving.
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