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chicken pot pie
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| INGREDIENTS | |
| 4 tablespoons | unsalted butter |
| 1 medium | onion, cut into medium dice |
| 1 large | carrot, cut into medium dice |
| 1/2 cup | all-purpose flour, plus more for work surface |
| Coarse salt | |
| ground pepper | |
| 4 cups | low-sodium chicken broth |
| 3 cups | cooked chicken, cut into 1-inch pieces (1 pound total) |
| 1 cup | frozen peas |
| 1 1/2 teaspoons | chopped fresh thyme leaves |
| 1 sheet | frozen puff pastry, thawed |
| 1 large | egg yolk |
DIRECTIONS
STEP 1
In a medium saucepan, melt butter over medium. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
STEP 2
Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture among four 12-ounce baking dishes; refrigerate until room temperature, about 20 minutes.
STEP 3
Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with the tip of a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 teaspoon water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes.
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