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1
Preheat the oven to 400u00b0F.
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2
Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the onion and cook until translucent, but not brown, about 5-7 minutes. Sprinkle the flour on and stir to incorporate. In a large liquid measuring cup or a small bowl, whisk together the milk and chicken stock. Pour the chicken-milk in a thin stream into the skillet, whisking constantly. Bring to a simmer to thicken.
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3
Add the carrots, chicken, and celery. and thyme and simmer, stirring often, until the chicken is cooked through, about 10-15 minutes. Stir in the sriracha to taste. While the chicken is simmering, prepare your puff pastry.
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4
If desired, lattice the puff pastry and then use a round cookie cutter to cut out tops for your jars. If you prefer to keep it simple, use a cookie cutter a bit larger than the size of your jar and cut out rounds. Place puff pastry on a parchment paper lined baking sheet and brush with the egg wash. If at this point, your chicken is cooked through, you can keep the pot pie filling warm, covered, on low heat.
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5
Bake the puff pastry for 20-25 minutes, or until the puff pastry is golden brown and puffy. Spoon the warmed filling into mini jars** and top with the puff pastry lattice tops. Garnish with fresh thyme sprigs, if desired. Enjoy immediately.
