*-- Creamy Chicken Pot Pie * Pies - Pot Pies- Easy - Yummy--*

1. 1

   Preheat an oven to 400u00b0F.

2. 2

   In a large saucepan over medium heat, melt the butter.

3. 3

   Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.

4. 4

   Slowly add the broth, whisking until smooth, and bring to a boil.

5. 5

   Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken.

6. 6

   Sea salt and pepper (to taste).

7. 7

   Simmer, covered until the potatoes are tender, 10-15 minutes.

8. 8

   Thicken with cornstarch if necessary.

9. 9

   Remove bay leaf and discard.

10. 10

    Remove from heat and let cool for 5 minutes.

11. 11

    Add heavy cream.

12. 12

    Divide the filling among 4 ovenproof ramekins (1.5 cup/.35 lt) and place on a baking sheet.

13. 13

    Brush the puff pastry squares with the egg mixture.

14. 14

    Brush the rims of the bowls with water.

15. 15

    Place 1 pastry square on top of each bowl, pressing lightly on the edges.

16. 16

    Bake until the pastry is puffed and golden brown, about 15-20 minutes.

17. 17

    Remove from oven.

18. 18

    Let rest for 5-10 minutes before serving. Serves 4.

* Per serving · 4 servings · Values may vary.