Individual Chicken Pot Pie with Puff Pastry

Method

1. 01

   Heat the oven to 200C (400F) with a rack in the center. Set out four 300-350 ml (10-12 oz) ramekins or small oven-safe bowls on a rimmed baking sheet.

2. 02

   On a lightly floured surface, unfold the cold puff pastry. Cut four rounds about 1 cm (1/2 in) wider than the ramekin rims. Chill the rounds on a plate in the fridge while you make the filling so they stay firm.

3. 03

   Pat the chicken dry. Season with half the salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Cook the chicken in a single layer until just cooked through (165°F), 6 to 8 minutes, turning once. Transfer to a plate.

4. 04

   Lower the heat to medium. Add the butter. When it foams, add the onion, carrots, and celery. Cook, stirring often, until the onion is translucent and the carrots start to soften at the edges, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds.

5. 05

   Sprinkle the flour over the vegetables and stir for 1 full minute. This cooks out the raw flour taste and keeps the filling from tasting pasty. Slowly pour in the chicken stock while stirring, scraping up any browned bits. Add the cream, thyme, bay leaf, and the rest of the salt and pepper. Simmer until the sauce is thick enough to coat the back of a spoon, 4 to 6 minutes. Simmer longer if the filling is too thin.

6. 06

   Return the chicken and any juices to the pan. Stir in the frozen peas and cook until the peas are hot and bright green, 1 to 2 minutes. Taste and adjust salt. Discard the bay leaf. The filling should be thick, creamy, and spoonable, not soupy — if it looks thin, simmer 1 to 2 minutes more.

7. 07

   Divide the hot filling among the four ramekins. Leave a little headroom so the pastry can sit flat on the rim.

8. 08

   Beat the egg with the water. Drape a pastry round over each ramekin, pressing gently around the rim to seal. Cut a small steam vent in the center of each lid. Brush the tops generously with egg wash — that wash is what gives the deep golden color.

9. 09

   Bake until the pastry is puffed and deep golden brown all over, 25 to 30 minutes. The filling should bubble at the vent. If the tops brown too fast before the pastry is cooked through, cover them loosely with foil for the last few minutes.

10. 10

    Let the pot pies rest 5 to 10 minutes so the filling sets and you do not burn your mouth. Sprinkle with parsley if using, and serve in the ramekins.