8 tbsp. butter
1 tsp. chopped garlic
1 c. diced onion
1 c. diced celery
1 c. diced carrots
1/4 lb. mushrooms, sliced
1 tsp. dry thyme leaves
1 1/2 tsp. dry sage
2/3 c. flour
4 c. chicken broth, homemade or canned
1 c. frozen peas
1 c. frozen corn kernels
2 c. shredded, cooked chicken, skin removed
Salt & freshly ground pepper to taste
Baked puff-pastry circles, made from frozen puff-pastry leaves, cut to fit serving bowls as lids

1. In a large saucepan, melt 2 tablespoons of the butter over medium heat. When the butter is hot, add the garlic and saute for 1 minute or until it is golden. Add the onion, celery, carrots, mushrooms, thyme and sage and saute for 5 to 10 minutes or until the vegetables are wilted. Remove from the heat and set aside.

2. In another saucepan, melt the remaining 6 tablespoons of butter over low heat. Add the flour and mix well. Cook over low heat for 5 to 10 minutes, or until pale golden. Slowly add the chicken broth, stirring with a wire whisk until smooth. Bring to a boil, simmer for 5 minutes, then add to the vegetable mixture, along with the peas, corn and chicken. Return to a boil, remove from the heat and season with salt and pepper to taste.

3. To serve the pies, fill heated bowls with the chicken mixture and top with puff-pastry lids. To eat, place the puff pastry on a heated plate, punch in the center with the back of a large spoon and pour the contents of the bowl over the puff pastry. Yield: 4 to 5 servings.