Our whole family LOVES this! It is so easy and delicious! Below is my version of Martha Stewart’s recipe. You can use 4-5 single 12-ounce baking dishes or one 2-quart baking dish. Either way, I double the batch for leftovers.
4 tablespoons unsalted butter
1 medium onion, cut into medium dice
1 large carrot, cut into medium dice
Sliced mushrooms (optional)
1/4 cup all-purpose flour for work surface
Coarse salt and ground pepper
4 cups low-sodium chicken broth
3 cups cooked chicken, cut into 1-inch pieces (1 pound total)
1 cup frozen peas
1 1/2 teaspoons chopped fresh thyme leaves
1 sheet frozen puff pastry, thawed – I use Pepperidge Farm® Puff Pastry Sheets
A splash of milk
In a medium saucepan, melt butter over medium. Add onion, carrot, and mushrooms, 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.
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 or a 2-quart baking dish; refrigerate until room temperature, about 20 minutes.
Preheat oven to 375 degrees. On a lightly floured work surface, cut puff pastry sheet into 4 equal squares (or if using 2-quart baking dish, cut the pastry so it’s 1 inch wider than the dish) and with the tip of a sharp knife. Top pot pies with pastry, cut vents into pastry, and brush with milk. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes for individual pot pies and 45 minutes to an hour for 2-quart baking dish.
* If you want to see Martha Stewart’s original recipe it’s here.