1large eggwhisked with a splash of water to create an egg wash
Instructions
Preheat oven to 425°F. Grease 4 (8-ounce) oven-safe ramekins with nonstick cooking spray. Set aside.
Heat a large, high-sided skillet over medium heat. Add the olive oil, onion, celery, and carrots and cook until the vegetables have softened and started to brown slightly, about 5-7 minutes.
Once the vegetables have browned, add the garlic and thyme and cook for an additional minute. Remove the vegetables from the pan and set aside.
2 cloves garlic, 1 teaspoon minced fresh thyme
Add the butter to the still-hot pan. Once the butter has melted, add the flour and stir to combine. Cook for 1 minute, then slowly add the broth and milk, stirring constantly.
2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, ¾ cup low-sodium chicken broth, ½ cup milk
Cook for 2-3 minutes, or until the sauce has thickened enough to coat the back of a spoon.
Add the vegetables back to the pan along with the shredded chicken, frozen peas, and Parmesan cheese (if using). Stir to combine. Season with salt and pepper to taste.
2 cups cooked shredded chicken, 1 cup frozen peas, ½ cup freshly grated Parmesan cheese
Divide the pot pie mixture between the ramekins, filling each one about ½-inch from the top.
Cut out 4 circles from the puff pastry, making sure the circles are large enough to fully cover the tops of the ramekins.
8.65 ounces frozen puff pastry
Place a circle of puff pastry on top of each ramekin and slit the center with a sharp knife so the air can vent.
Brush the top of the puff pastry with the beaten egg and sprinkle with flaky sea salt, if desired.
1 large egg
Bake for 30-35 minutes, or until the puff pastry is golden brown. Remove from the oven and allow the pot pies to cool for at least 10 minutes before serving (this will help the filling set).
Notes
Feel free to use any chicken you have on hand for these pot pies. Cubed chicken breasts or thighs work just as well as rotisserie chicken.
Sage, rosemary, and parsley are all great substitutes for thyme.
Use any combination of your favorite bite-sized veggies, such as corn, mushrooms, or broccoli.
In place of the butter and flour, you can thicken these pot pies with a cornstarch slurry. Simply stir together 1 tablespoon of cornstarch with 2 tablespoons of cold water.