Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons salted butter (melted)
  • 1/2 cup finely diced yellow onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 large Russet potato (peeled and diced)
  • 4 tablespoons all-purpose flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 sprigs fresh thyme (finely chopped)
  • 1 tablespoon chopped parsley
  • 1 sprig rosemary leaves (finely chopped)
  • 1 1/2 cups whole milk
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup frozen peas
  • 2 cups diced cooked chicken
  • 1 package puff pastry (thawed)
  • 1 egg
  • 1 tablespoon water

Instruction

  • Preheat the oven to 400°F.
  • In a large stockpot, melt the butter over medium heat. Add the onions, celery, carrots, and potatoes. Saute until onion is translucent and vegetables begin to soften, about 3-4 minutes.
  • Add the flour, salt, pepper, and minced herbs. Saute 2-3 minutes longer to brown the flour a bit.
  • Add the milk, chicken broth, cream, peas and cooked chicken to the mixture. Stir to combine, then increase heat and bring contents to a simmer.
  • Simmer 5-10 minutes, until filling thickens and vegetables are cooked through.
  • Prepare the puff pastry tops by gently unfolding and rolling out each puff pastry sheet. Place oven-safe bowls or ramekins upside down on the crust to measure the size of the top. Cut out a circular pie top about 1/2 to 3/4-inch larger than the bowl.
  • Fill bowls/ramekins with chicken pot pie filling. Top with pastry cutout and press the overhang of the crust down around the top of the bowl.
  • Whisk together egg with 1 tablespoon of water and brush the egg mixture over the tops of the pie crusts using a pastry brush.
  • Bake for 15 minutes in the preheated oven. The crust should be a deep golden brown. When it is browned to your preference, cover with aluminum foil and continue baking for 15 minutes longer, until the filling is bubbling up under the crust.
  • Serve and enjoy!