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

Ingredients

8 tablespoons unsalted butter, sliced
1/2 cup all-purpose flour
4 cups chicken broth
1/4 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons shallots, minced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup fresh peas (or frozen)
1 cup fresh mushrooms, diced
1 1/2 cups idaho potatoes, diced
1 1/2 cups cooked chicken, diced
1/2 cup heavy cream
1 sheet frozen puff pastry, thawed and cut into 4 6-inch squares
1 egg, beaten with
1 teaspoon water
sea salt & fresh black pepper, to taste
cornstarch, to thicken, if necessary

Preparation

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