Katie Lee Joel's Chicken Pot Pie

Makes 4 servings

Katie Lee Joel’s Chicken Pot Pie These individual pot pies in ovenproof bowls are perfect for a winter dinner party or a cozy family dinner: Everyone can have their own! Recipe courtesy of The Comfort Table

ingredients

1 14- to 17-ounce good-quality puff pastry (such as Dufour), thawed according to package instructions
1 quart low-sodium chicken broth
1 large yellow onion, quartered
2 bay leaves
1 teaspoon whole black peppercorns
3 sprigs fresh thyme, plus 1 tablespoon chopped
4 boneless, skinless chicken breast halves
3 tablespoons unsalted butter
1/2 cup peeled fresh pearl onions
2 medium carrots, diced
1 cup sliced white mushrooms
1 cup fresh, or thawed frozen peas
5 tablespoons all-purpose flour
1 cup milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten

directions

1
1. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the baking sheet, cover with plastic wrap, and refrigerate while preparing pie filling.
2
2. Combine the broth, quartered onion, bay leaves, peppercorns, and thyme sprigs in a large pot over high heat. Bring to a boil, reduce the heat, and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce heat and simmer until the chicken is just cooked through, about 10 to 15 minutes.
3
3. Transfer chicken to a plate and set aside. Strain the stock and set aside 2 1/2 cups. Reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
4
4. Preheat oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots. Cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, the chopped thyme, salt, and pepper. Spoon into four 2-cup individual ovenproof bowls. Set aside.
5
5. Remove the pastry from the refrigerator and cut into four circles, using the empty bowls as a guide. Place one circle on each pot pie and press around the edges to seal the pastry to the bowl. Cut a vent in the center. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake until the pastry is puffed and dark golden brown, about 35 minutes.