1 onion, finely chopped

1 clove garlic, finely chopped

1/3 cup (75 ml) butter

6 tablespoons (90 ml) all-purpose flour

2 cups (500 ml) chicken broth

2 cups (500 ml) cooked chicken cut into 1-inch (2.5-cm) cubes

1 cup (250 ml) carrots, peeled, diced and blanched

1/2 cup (125 ml) frozen peas, blanched

1 teaspoon (5 ml) fresh tarragon (optional)

1 teaspoon (5 ml) chopped fresh chives

Salt and pepper

1/2 package 411 g store-bought puff pastry

In a saucepan, sauté the onion and garlic in the butter for about 2 minutes on medium heat. Add the flour and cook for 2 minutes while stirring. Add the broth and bring to a boil, whisking constantly. Add the chicken, vegetables and herbs. Season with salt and pepper. Spoon the sauce into eight 125 ml (1/2 cup) ramekins. Set aside.

On a lightly floured work surface, roll the dough into a 40 x 20-cm (16 x 8-inch) rectangle. With a round cookie cutter, the same diameter as the ramekins, cut 8 circles in the dough and place on the sauce. At this point, wrap individually and freeze the pot pies.

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