Chicken Potpie

Chicken Potpie (Adapted from Everyday Food)

4 tablespoons butter
3/4 cup diced onion
1/2 cup diced carrot
1/2 cup all-purpose flour
1/2 teaspoon salt, plus additional as needed
4 cups chicken broth
3 cups cooked shredded chicken
1 cup frozen peas
1/1/2 teaspoons chopped fresh thyme
fresh ground black pepper
1 sheet frozen puff pastry, thawed
1 large egg yolk
1 teaspoon water

In a medium saucepan, melt butter over medium. Stir in onion and carrot - cook until the onion softens, about 6 minutes. Stir in flour and 1/2 teaspoon salt - cook, stirring, until the mixture smells nutty, about 4 to 5 minutes.

Gradually whisk in broth - bring to a boil, stirring, and cook until the mixture thickens, about 8 minutes in total. Reduce heat and let mixture simmer for 10 minutes. Stir in chicken, peas and thyme - season with salt and fresh ground black pepper.

Evenly divide mixture between 6 8 to 10 ounce ramekins or baking dishes. Place ramekins onto a large baking sheet and set into the refrigerator to chill until the mixture is at room temperature, about 20 minutes.

Preheat oven to 375 degrees.

Roll out puff pastry on a lightly floured surface until it is roughly 1/8" thick. Divide into 6 portions. Slice 4 vent holes near the center of each puff pastry piece. Remove ramekins from the refrigerator and gently place each sheet of pastry over the top, stretching if needed.

In a small bowl, whisk together egg yolk and water. Brush over the top of each pastry. Place ramekins back into the refrigerator to chill the pastry for 15 minutes. Remove and place ramekins into the oven - bake until the sauce is bubbling and the pastry is a deep golden brown, about 30 to 35 minutes. Remove and let cool slightly before serving.

Makes 6 servings.

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