Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 1 medium onion, cut into medium dice

  3. 1 large carrot, cut into medium dice

  4. 1/2 cup all-purpose flour, plus more for work surface

  5. Coarse salt and ground pepper

  6. 4 cups low-sodium chicken broth

  7. 3 cups cooked chicken, cut into 1-inch pieces (1 pound total)

  8. 1 cup frozen peas

  9. 1 1/2 teaspoons chopped fresh thyme leaves

  10. 1 sheet frozen puff pastry, thawed

  11. 1 large egg yolk

Instructions Jump to Ingredients ↑

  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.

  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.

  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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