Buttery Crab Pot Pie

I got this recipe from a Paula Deen cookbook, and I really like it this time of year.  What could be better than a butter crab pot pie on a cool November night.  Give it try and see if you like it too:)

INGREDIENTS

8 tbsp. butter

1 small yellow onion (chopped)

1 c. mushrooms (sliced)

salt and pepper to taste

2 tbsp. flour ( and more for dusting)

1 1/2 c. milk

1/4 c. clam juice

1/4 cup medium-dry sherry

1/2 lb. crabmeat (drained and picked clean of shells)

1 c. frozen peas

2 sheets frozen puff pastry, thawed

1 egg, beaten with 1 teaspoon water, to brush pastry

DIRECTIONS

Melt the butter over medium heat. Add onions and mushrooms and cook until softened.  Sprinkle with salt and pepper.  Sprinkle in the flour, stirring constantly for 1 minute.  Add milk, clam juice, and sherry.  Bring to a boil and stir until thickened, about 2 minutes.  Add the crabmeat and peas.  Remove from the heat and transfer to the refrigerator to cool.  Unfold the pastry sheets on a lightly floured surface. Place 4 (8-oz) ovenproof bowls rim down on the pastry and cut out 4 circles a bit larger than the bowls. Brush the circles with the egg wash.  Divide it among the 4 bowls.  Brush the rims of the bowls with the egg wash, lay a pastry circle over each, and seal the edges.  Cut steam vents in the pastry and brush with the egg mixture.  Place the bowls on a baking sheet and bake at 350 degrees until the pastry is puffed and golden, 20 to 25 minutes.  Serve hot.