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1
Preheat an oven to 400u00b0F.
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2
In a large saucepan over medium heat, melt the butter.
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3
Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.
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4
Slowly add the broth, whisking until smooth, and bring to a boil.
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5
Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken.
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6
Sea salt and pepper (to taste).
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7
Simmer, covered until the potatoes are tender, 10-15 minutes.
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8
Thicken with cornstarch if necessary.
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9
Remove bay leaf and discard.
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10
Remove from heat and let cool for 5 minutes.
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11
Add heavy cream.
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12
Divide the filling among 4 ovenproof ramekins (1.5 cup/.35 lt) and place on a baking sheet.
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13
Brush the puff pastry squares with the egg mixture.
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14
Brush the rims of the bowls with water.
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15
Place 1 pastry square on top of each bowl, pressing lightly on the edges.
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16
Bake until the pastry is puffed and golden brown, about 15-20 minutes.
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17
Remove from oven.
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18
Let rest for 5-10 minutes before serving. Serves 4.
