Individual Chicken Pot Pies

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5 tablespoons butter

1 cup diced onions

1/2 cup diagonally sliced celery

2 cups roughly chopped portobello mushroom caps

2 teaspoons minced garlic

1 teaspoon plus 1 pinch salt

1/4 teaspoon freshly ground black pepper

5 tablespoons all-purpose flour

3 cups Roasted Chicken Stock, recipe follows

1/2 cup half-and-half

2 cups diced potatoes, blanched in boiling salted water

1 cup diced carrots, blanched

1 cup sweet peas

2 cups shredded cooked chicken

1 teaspoon Emeril's Poultry Rub, recipe follows

1/4 teaspoon poultry seasoning

1/4 teaspoon cayenne pepper

2 tablespoons finely chopped parsley leaves

1 (17.3-ounce) package frozen puff pastry, thawed

1 egg beaten with 1 teaspoon of water

1 leftover roasted chicken carcass, breast and thigh meat removed

2 large carrots, roughly chopped

1 large onion, roughly chopped

3 celery stalks, roughly chopped

2 whole garlic cloves, peeled

1 large bay leaf

2 sprigs fresh thyme

4 sprigs fresh parsley

1 teaspoon black peppercorns

1 teaspoon salt

1 tablespoon garlic powder

2 teaspoons salt

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon crushed red pepper

1/2 teaspoon poultry seasoning

1/8 teaspoon ground cumin

1/8 teaspoon ground thyme

1/8 teaspoon finely ground black pepper

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