Mini Crab Classic Pot Pies

2 tbsp butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
2 cloves garlic, minced
2 tbsp all-purpose flour
3/4 cup chicken broth
3/4 cup milk
1/2 cup peas
1/2 cup corn
1 pkg (8 oz) Crab Classic, Flake Style
2 tbsp finely chopped fresh dill or parsley
1/4 tsp each salt and pepper
1/2 pkg (17 oz pkg) frozen puff pastry, thawed as per package directions
1 egg, lightly beaten

In saucepan, melt butter over medium heat; cook onion, celery, carrots and garlic for about 5 minutes or until softened. Add flour to saucepan; cook, stirring, for 1 minute. Stir in chicken broth and milk; cook for 5 to 7 minutes or until thickened. Stir in peas, corn, crab, dill, salt and pepper; remove from heat.

Divide mixture evenly between four 1-cup ramekins or small disposable pie plates. On lightly floured surface, roll out puff pastry into 10-inch square, about 1/8 inch thick. Cut into 4 squares large enough to fit over ramekins with enough overhang to fold slightly over the outer edge.

Top each ramekin with pastry, pressing down edges. Using fork, prick a few holes into pastry; brush with egg. Bake in 425°F oven for about 20 minutes or until top is golden and filling is bubbling.

Serves 4