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Ingredients

• 4 Tbs. (1/2 stick) unsalted butter
  
• 2 oz. leek, white portion only, thinly sliced
• 1/2 small yellow onion, cut into small dice
• 1 celery stalk, cut into small dice
• 1 carrot, cut into small dice
• 3 asparagus spears, cut into 1/2-inch pieces
• 3 Tbs. all-purpose flour
• 2 Tbs. dry sherry
  
• 2 tsp. chicken demi-glace
• 1 1/4 cups chicken stock
• 1/2 tsp. chopped fresh thyme
• 1 cup cubed cooked chicken
• 1/3 cup shelled fresh peas
• 5 oz. baby spinach
• Kosher salt and freshly ground pepper, to taste
• 2 batches basic pie dough, shaped into 2 disks and chilled (see related recipe at left)
• 2 sheets puff pastry, each 9 1/2 inches square, thawed but chilled
• 1 egg, beaten with 1 tsp. water

Description

Kids Will Love To Help Make—and Eat—these Savory Pies. Sized For Individual Servings, They’re Chock-full Of Chicken And Garden-fresh Spring Veggies.

Williams-Sonoma