Chicken Pot Pie

I love going to my Bunco group because every time I get the best recipes!  This one was from my friend Brooxie from Martha Stewart's web site.  And OOOHH so good!  My kids devoured it! (after burning their mouths and having to wait a few minutes first.) oops

Ingredients:

3 tbsp butter
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
5 tbsp flour
2 cups chicken broth
1/3 cup frozen peas (she used green beans but we don't love green beans at our house)
2 cups diced cooked chicken
salt and pepper
1 sheet thawed puff pastry (found in the freezer section near the pies)
1 beaten egg

 Directions: 

In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in peas and chicken and season with salt and pepper.

Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.