8 tbsp unsalted butter
1/2 cup flour
4 cups chicken stock
1/2 tsp thyme
1 bay leaf
1 cup yellow onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrots, peeled and diced
1/2 cup mushrooms, sliced
1/2 cup potatoes, diced
1 cup chicken, diced and cooked
1/2 cup peas, fresh or frozen
Salt and freshly ground pepper, to taste
1 sheet frozen puff pastry
1 egg, beaten with 1 tsp. water
Preheat an oven to 400ºF.
Take out 1 sheet of frozen puff pastry and to aside to defrost.
In a large saucepan over medium heat, melt the butter.
Add the flour and cook, stirring constantly, until the mixture is combined, 3 to 4 minutes.
Slowly add the stock, whisking until smooth, and bring to a boil.
Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 10 minutes.
Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 10 – 15 minutes.
Remove from the heat and let cool for 5 minutes.
Remove the bay leaf and discard.
Divide the filling among 2 pie pans or individual ovenproof bowls
and place on a baking sheet.
Place pastry sheet on top of each pie pan, pressing lightly on the edges or cut the sheet to fit the individual bowls.
Brush the puff pastry with the egg mixture.
Bake until the pastry is puffed and golden brown, about 20 – 25 minutes.
Let rest for 5 minutes before serving.