Chicken Pot Pie

YUMMY is all I can say!!! This was such a fun recipe to make and is a really hearty meal. At first glance I didn't think one pot pie would be enough for each of us, but I barely made it through 1/2 of mine before I had to tap out. I also would like to share a new routine I have adopted when cooking. I hook my iPod to the docking station and set it to shuffle, I don one of my favorite aprons, pour myself a glass of wine and have a little dance party/sing off while I cook. It is such a great time. Most of the time Greg isn't home to see it, but when he is he thinks it's pretty fun too and sometimes he will join in!
INGREDIENTS:
1 Tbs olive oil
1 small yellow onion, chopped (food processor!!!)
4 med. cloves garlic, chopped
2 Tsp. chopped fresh thyme, or 3/4 tsp dried thyme
salt and freshly ground pepper
1/2 c. dry white wine or vermouth
1 Tbs flour
2/3 c.chicken stock or low-sodium canned chicken broth
1 jar (16 oz) alfredo sauce
3 c. shredded purchased roast chicken
1 package (10 oz) frozen mixed peas and carrots, thawed (mine weren't thawed and things turned out just fine!)
2 frozen pastry circles or sheets for 9" pie
1 egg, lightly beaten

TO MAKE:
Preheat the oven to 425 F. Line a baking sheet w/aluminum foil.
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season lightly w/salt and pepper to taste. Cook, stirring frequently, until the onion is sofe, 5-7 min. Add the wine and cook until it has evaporated but the onion is still moist, about 2 min more (mine took a lot longer than 2 min. I would say more like 6 or 7 min. Just be patient!) Sprinkle the flour over the onion and cook for 1 minute. Add the stock and stir until well incorporated and slightly thickened.
Remove the pan from the heat. Stir in the alfredo sauce, then the chicken and peas and carrots. Adjust the seasonings w/more salt and pepper if necessary. Divide the filling among 4 1 1/2c. ramekins. Set aside.
Place pastry circles on a work surface and let thaw slightly, about 10 min. Place a ramekin directly on the pastry. Using a knife, cut out a circle 1" wider than the bottom of the ramekin. Drape the pastry over the ramekin and seal by pressing gently on the sides of the ramekin. Repeat w/the remaining ramekins. Brush the pastry w/the beaten egg.
Place the potpies on the prepared baking sheet and bake until the crust is golden 35-45 min (I did mine for 40 min and they were PERFECT!!!) Let stand for 15 min before serving.

Enjoy these little pies, but be careful! Even after sitting for 15 minutes, they are VERY HOT!!!