Chicken Pot Pie


  1. Preheat oven to 425 F
  2. Cook chicken (brined if desired) in oil on high for 4-6 mins. Remove to bowl.
  3. Decrease to medium, add onion, mushrooms, carrots, celery, garlic, and herbs. Cook 5 mins.
  4. Add butter to melt and add flour; cook 1-2 mins.
  5. Add broth and milk; simmer 3 mins.
  6. Remove from heat, add peas. Divide into 4 ramekins on sheet pan with parchment paper.
  7. Brush puff pastry with egg wash, lid ramekins, and brush other side.
  8. Bake 15 mins, drop to 400 and bake 15-20 mins