Individual Chicken Pot Pies | Emerils.com

Ingredients

• 5 tablespoons butter
• 1 cup diced onions
• 1/2 cup diagonally sliced celery
• 2 cups roughly chopped portobello mushroom caps
• 2 teaspoons minced garlic
• 1 teaspoon plus 1 pinch salt
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons all-purpose flour
• 3 cups Roasted Chicken Stock
• 1/2 cup half-and-half
• 2 cups diced potatoes, blanched in boiling salted water
• 1 cup diced carrots, blanched
• 1 cup sweet peas
• 2 cups shredded cooked chicken
• 1 teaspoon Emeril's Chicken Rub
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon cayenne pepper
• 2 tablespoons finely chopped parsley leaves
• 1 (17.3-ounce) package frozen puff pastry, thawed
• 1 egg beaten with 1 teaspoon of water