Weeknight Chicken Pot Pies (adapted from StoneGable)
2 cups chopped cooked chicken (I love using a rotisserie chicken for this!)
1/2 yellow onion, diced small
1 large celery stalk, diced
2 carrots, cleaned and diced (You can also use a cup of frozen peas and carrots)
1 Large or 2 small potatoes, peeled and diced
5 Tbs butter
1/3 cup flour
3-4 cups chicken stock (use three for lower elevations or it will take forever to thicken!)
1/2 cup heavy cream
1/2 tsp pepper
Salt
1/2 cup frozen baby peas (skip this if you're using a frozen mix)
1/2 tsp fresh thyme
1 package puff pastry, thawed but still cool
Preheat oven to 400 degrees. Cut each of 2 puff pastry sheets in 4 equal rectangles. (If you're making 8 servings at once, prepare both sheets. Or save one for leftovers the next day, if making 4 servings)
Put the puff pastry on a parchment lined baking sheet, brush with a bit of beaten egg, and cook according to directions, about 15 minutes or until golden brown. Set aside when baked.
Meanwhile, melt butter in a large dutch oven or deep saucepan over medium heat. Once melted, add onions and celery (and carrots if using fresh). Cook for about 10 minutes, stirring occasionally, until the veggies are softened and the onions translucent. Do not let them brown. Add the flour and cook, stirring constantly until it smells toasty. Slowly add chicken broth, whisking constantly. Bring to a boil then lower to a simmer. Add cream, pepper, potatoes, thyme and chicken, and simmer for about 20 minutes or until potatoes are cooked through and the mixture is thickened.
Add peas (or frozen mix) and season to taste with salt. Stir and bring back to a simmer and stir for a few minutes.
Put the chicken filling into a bowl and add a puff pastry on top. (This filling can be made the day before and refrigerated. Just reheat, top with freshly baked pastry and serve!)