Chicken Pot Pie

Ingredients

• 1medium onionAmount1Ingredientmedium onion, diced, diced
• 3stalks celeryAmount3Ingredientstalks celery, sliced, sliced
• 2carrotsAmount2Ingredientcarrots, sliced, sliced
• 1garlicAmount1Ingredientgarlic clove, minced clove, minced
• 1/2 cupflourAmount1/2 cupIngredientflour
• 1 tbspthymeAmount1 tbspIngredientthyme
• 1/2 cupfrozen peasAmount1/2 cupIngredientfrozen peas, thawed, thawed
• 1 cupchopped green beansAmount1 cupIngredientchopped green beans
• 3 cupcooked chickenAmount3 cupIngredientcooked chicken pieces pieces
• 3 cupchicken brothAmount3 cupIngredientchicken broth
• 1 tspsaltAmount1 tspIngredientsalt
• 1/2 tsppepper
• 1sheet of thawed puff pastryAmount1Ingredientsheet of thawed puff pastry
• 1eggAmount1Ingredientegg, beaten, beaten

Instructions

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   In a large pan over medium-high heat, melt the butter. Add the onions, garlic, celery, and carrots, cooking for 4-6 minutes, until the onions are translucent. Stir in the flour and thyme, cooking for 1 minute. Gradually add chicken brothAmount3 cupIngredientchicken broth, stirring continuously, and bring to a boil. Reduce the heat to medium-low and bring to a simmer for 5 minutes. Stir in the green beans, chicken, salt, and pepper.

3. 3

   Evenly divide the filling into four 10-ounce ramekins. Roll out 1 sheet puff pastryAmount1Ingredientsheet of thawed puff pastry and cut into 4 squares, place on top of each ramekin. Cut a small X in the center of each to vent. Brush with the egg and bake for 35-40 minutes, until the filling is bubbling and the crust is golden.