Chicken Pot Pie

I kept this recipe surprisingly similar to the ancient one my dad has always used. It's simple, familiar and comforting.

For four 1o ounce servings (in ramekins), you'll need:

+ 2 chicken breasts, trimmed
+ 1 1/2 cups of green peas, fresh or frozen
+ 2-3 carrots, peeled and cut into fine matchsticks
+ 2 shallots
+ 2 cloves of garlic
+ olive oil
+ Worchestershire sauce, 4 tbsp
+ S&P
+ butter, 4 tbsp
+ heavy cream
+ dry white wine

+ frozen puff pastry, thawed

+ parmesan cheese, grated

Preheat oven to 350 degrees F.

Blanch carrots (if using fresh peas, go ahead and throw them into the pot, too); set aside. Add olive oil to a skillet and bring to medium-high heat. Lightly coat chicken breasts in Worchestershire sauce; liberally add S&P. Pan-fry covered, until just cooked, approximately 7 minutes on each side. Set aside, and cut into large chunks when cool.

While chicken is cooking, mince garlic and slice shallots. After removing chicken from pan, add a liberal splash of wine to deglaze; whisk to remove the brown bits from the bottom of the pan.  Lightly saute garlic and shallots; melt butter into sauce.  Finish with cream, salt and pepper. Fold chicken and vegetables into sauce stir until just coated.  Evenly distribute mixture between ramekins, and top each with a round of puff pastry.  Sprinkle the grated cheese on top of each one, and bake until golden brown (anywhere from 10-20 minutes).  Enjoy!