So remember a couple of days ago I made some chicken stock? I used the chicken and shredded the chicken, discarding the bones and skin. I later took the stock and put some in the freezer for future use and the rest will be used for the pot pies. The following recipe is my adaptation of Tyler Florence’s Chicken Pot Pie recipe. 

Pot Pie:

• 1/4 pound (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• Sea salt and freshly ground black pepper
• 2 carrots, cut in 1/2-inch circles (or 1/2 bag of frozen carrots)
• 2 ribs of celery, cut into 1/2 pieces
• 1/2 bag frozen pearl onions
• 1/4 to 1/2 bag of  frozen peas 
• Leaves from 3 fresh parsley sprigs
• 2 frozen puff pastry sheets, thawed
• 1 egg mixed with 3 tablespoons water
• 4 to 6 cups of chicken stock
• 2 large handfuls of shredded chicken
• 4-6 ramekins ( i used small ones for small individual pot pies)

In a stockpot melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 4-6 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, celery, pearl onions, peas, and parsley. Stir to combine and simmer for 5 minutes on low heat. The broth should be thick. I personally like my filling to be thick and not soupy. If you need to you can supplement with some corn starch and water mixed prior to adding to broth. The cornstarch liquid will help thicken the broth even more. Even tho I seasoned earlier, I re-seasoned again.

Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.