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1
Add the olive oil to a large, heavy-bottomed pot over medium heat.
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2
When it's hot, add the chicken pieces, season lightly with salt and pepper and saute until just browned.
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3
Add the onion, carrot and celery and cook until transluscent, about 5 minutes.
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4
Add the butter and stir until melted, then reduce heat slightly, add the flour and cook, stirring frequently, until the flour-butter mixture turns light brown, about 10 minutes.
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5
Add the chicken stock and thyme, bring to a simmer and cook for 15 minutes.
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6
Add the heavy cream, peas and pearl onions and cook for 10 more minutes.
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7
Preheat oven to 400 degrees.
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8
Transfer chicken mixture to a large casserole dish or individual oven-proof bowls or ramekins if you wish and allow to cool slightly.
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9
If using a casserole dish, drape puff pastry sheet over the filled dish and trim around the edges, leaving at least an inch hanging over.
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10
If baking individual portions, cut puff pastry to fit over the top leaving at least an inch hanging over the side.
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11
Pinch overlaying puff pastry to form a seal over the filling.
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12
Brush lightly with beaten egg.
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13
Cut a few small holes in the top to vent.
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14
Bake for 20-25 minutes, or until crust is golden brown.
