Beef Potpies

Ingredients

• 1 zucchini, cut into 1/2-inch chunks
• 1/4 pound mushrooms, quartered
• 1 tomato, coarsely chopped
• 1 cup boiled Idaho potatoes, cut into 1/2-inch chunks
• 12 ounces roasted beef, preferably eye-round roast, cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken broth 1 tablespoon
• Dijon mustard
• 1 teaspoon salt
• 1 tablespoon chopped fresh parsley
• 1 (1-pound) package puff pastry, thawed

Preparation

1. Heat oven to 350°F. In a large bowl, combine the zucchini, mushrooms, tomato, potatoes, and beef and set aside.
2. In a small bowl, whisk together 1/4 cup warm water and the flour. In a large saucepan, bring the chicken broth to a boil. Whisk in the flour mixture and simmer until thickened, 4 to 5 minutes. Remove from heat and stir in the mustard, salt, and parsley.
3. Meanwhile, using an ovenproof bowl or mug (about 4 inches in diameter), cut out 4 puff pastry rounds to fit on top. Cut 3 slashes in the center of each round. Divide the filling among 4 ovenproof bowls and spoon some of the chicken broth mixture over each. Top each bowl with a pastry round and bake until the pastry is puffed and golden brown, 25 to 30 minutes.