|You can almost smell it and taste it|
|I like my chicken baked|
|Cover with foil... We're not looking for crispy here|
While the chicken is cooking bring 4 red or Yukon gold potatoes in a pot of water to a boil. Cook the potatoes until still slightly firm but tender. Drain the hot water and rinse in cold water until cool. Peel the potatoes and cut into small cubes.
|Remove the skin and bones|
|Cut up chicken and set to the side|
|This could be the start of something good|
|Cook carrots until slightly firm but tender|
|Saute onions in butter until tender|
|Drain and add cooked carrots to onions|
|Butter, onion, carrot, and flour roux|
|Add cream or milk as needed|
Allow your puff pastry to thaw slightly according to package directions. Prepare your ramekins by lightly buttering them with a pastry brush inside and around the top 1/4" outside. Pour the filling into each ramekin until almost full. Lay a piece of puff pastry dough over the top and upper sides of each ramekin.
|Cut vent slits in puff pastry dough. Brush with egg wash|
|Let rest 5 minutes and serve... It's very hot|