Preheat oven to 425°F (220°C). Roll puff pastry to 1/4-inch (5 mm) thick. Cut puff pastry into
equal portions to fit the tops of 6, oven-proof, 1 cup (250 mL) mini casseroles. Transfer pastry to
a rimmed baking sheet; bake for 10 minutes or until puffed and lightly golden. Reserve.
Melt butter in a large saucepan set over medium heat. Add flour and cook, stirring, for 2 minutes
or until smooth and lightly golden. Whisk broth with cream, salt and cayenne pepper; stir into
saucepan in a slow, steady stream, whisking until smooth. Bring to a boil. Simmer, stirring often,
for 5 minutes or until thickened. Removed from heat; stir in cheese, a little at a time, until melted.
Stir in chicken and vegetables. Divide mixture evenly between the casseroles.
Cap each casserole with a piece of puff pastry; brush evenly with egg. Bake for 5 minutes or until
pastry is very golden and filling is heated through.
Tip: Use 1 cup (250 mL) disposable foil pans instead of casseroles.
Makes 6 servings.
Per Serving: about 875 cal, 24 g pro, 63 g total fat (28 g sat fat), 43 g carb, 3 g fibre, 206 mg
chol, 716 mg sodium. %RDI: iron 22%, calcium 19%,vit A 37%, vit C 6%
Source: www.ontariomeatproducts.ca