1/2 cup all-purpose flour, plus more for work surface
coarse salt and ground pepper
4 cups low sodium chicken broth
3 cups cooked chicken, cut into 1-in. pieces
1 cup frozen peas
1 1/2 tsp. chopped fresh thyme leaves
1 sheet frozen puff pastry, thawed
1 large egg yolk
Instructions
In a medium saucepan, melt butter over medium heat. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 tsp. salt; cook, stirring frequently until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
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 4 12-oz baking dishes; refrigerate until room temperature, about 20 minutes.
Preheat oven to 375. On a lightly floured work surface, roll pastry to an 1/8-in 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 tsp. 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.
Originally Submitted
6/26/2010
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