Tarragon Chicken Pot Pies

• 1/4 cup olive oil
• 1 pound chicken breast, cut onto 1 inch cubes
• 1/2 cup sweet onion, diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1 clove garlic, minced
• 1/4 cup butter
• 1/4 cup flour
• 1/4 cup milk
• 1 teaspoon dried tarragon
• 1/2 teaspoon Kosher salt
• 1 cup chicken stock
• 1 sheet puff pastry, thawed
• 1 egg
• 1/2 teaspoon water

1. Preheat oven to 375 degrees.
2. Heat olive oil in large sauté pan over medium heat.
3. Add onion, carrots, celery and garlic in one half of pan and chicken in other half and sauté until chicken is opaque and vegetables are softened. Transfer chicken and vegetables to medium bowl.
4. Add butter to sauté pan and melt.
5. Stir in flour and cook.
6. Add milk, tarragon and salt and stir until combined.
7. Stir in chicken stock and continue cooking and stirring until sauce is smooth and slightly thickened.
8. Return chicken and vegetables to pan and stir to combine.
9. Butter insides of cocottes.
10. Distribute chicken mixture evenly into four cocottes.
11. Use small heart cookie cutter to cut puff pastry into 12 hearts.
12. Arrange three puff pastry hearts on each Tarragon Chicken Pot Pie.
13. Whisk egg and water together and brush egg wash over puff pastry hearts.
14. Transfer assembled pot pies to baking sheet and bake in preheated oven for 20 minutes, until bubbly.

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Enjoy!