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Heat butter in a large skillet or dutch oven and add the onion.
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Saute for 3 mins over medium heat and add garlic. Saute an additional 4-5 mins, just until golden.
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Add flour and cook, stirring constantly, 2 minutes.
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Whisk in the white wine and stir until absorbed.
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Whisk in milk, then chicken stock.
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Season with salt and pepper and stir in thyme and hot sauce.
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Bring to a boil and reduce to a simmer. Stir in diced potatoes and frozen mixed vegetables.
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Cover and cook over low heat for 15 mins, stirring occasionally.
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Stir in shredded chicken and season with salt and pepper to taste.
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Preheat oven to 400 degrees.
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Divide the chicken and vegetable mixture between the four ramekins.
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Very lightly roll out the puff pastry and cut into rectangles, squares or circles. Cover the ramekins and allow the pastry to slightly overhang.
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Brush the pastry with egg wash and prick the tops with a fork.
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Place ramekins on a baking sheet and bake until puffed and golden, about 20 mins.
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Serve in the ramekins.