2
In a large saucepan, melt butter. Whisk in flour and stir for 2 to 4 minutes. Slowly whisk in warm stock.
3
Add salt, pepper and Worcestershire. Bring to a boil and then reduce to a simmer. Set aside.
4
In a medium sauté pan, sauté celery, onion and carrots in olive oil for 5 to 7 min.
5
Add sautéd vegetables to stock mixture along with the peas, chicken and cheese.
6
Mix well and divide into four 10-oz. ovenproof ramekins or bowls.
7
Cut pastry into four pieces (one for each bowl). Wet rim of bowl, apply pastry and press lightly. Brush top of pastry with egg.
8
Cut a hole in center of pastry to allow for even cooking.
9
Bake about 20 minutes until the pastry is golden brown and cooked through and the center reaches an internal temperature of 165°F.
