CHICKEN POT PIE NOUVEAU

Steps:

• 1. Bring 1 cup broth to a boil, add carrots and rosemary, boil 4 minutes.
• 2. Drain, reserving liquid and discard rosemary.
• 3. Blanch snap peas, drain, rinse under cold water, add to carrots.
• 4. Cut a small \"X\" in the root end of each onion, being careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.
• 5. Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 - 4 minutes.
• 6. Add reserved carrot liquid and enough broth to equal 2 cups. Cook, whisking, until thickened.
• 7. Add a sprig of rosemary, cover, set aside to cool.
• 8. Lightly butter 4 - 1 1/2 cup ramekins.
• 9. Place a portion of chicken in each, followed by a portion of the vegetables.
• 10. Pour the thickened sauce over each mixture.
• 11. Cover ramekins and place in refrigerator.
• 12. On a cool, floured surface, roll out pastry to form a 1/4\" thick rectangle.
• 13. Cut into 4 rectangles.
• 14. Whisk water and egg together, brush the outside rim of each ramekin with egg wash.
• 15. Drape pastry over top and seal edges.
• 16. Trim any excess dough and chill in freezer for 20 minutes.
• 17. Preheat oven to 475 and bake 15 to 18 minutes, until pastry is puffed and well-browned.