Easy Chicken Pot Pies

Unroll the thawed puff pastry and cut it to a 1/2-inch larger than the diamater of the 4 ramekins. Place the cut puff pastry circles into the fridge until needed later on. Note: you will need two rolls of puff pastry and will have some leftovers.

Season the chicken with salt and pepper.

Heat a deep pan or pot to medium heat and add 4 tablespoons of butter. Once the butter melts, add the chicken and cook until browned on both sides (about 6-7 minutes total). Remove the chicken to a plate.

Add the remaining butter, onion, and a pinch of salt and cook for 5-7 minutes or until softened. Add the carrots and celery to the pot and saute for another 10-12 minutes or until the carrot is almost fork tender. Add the flour and cook until no white spots remain.

Add the peas, wine, chicken stock, thyme, and sage to the pot and turn the heat to high. Using a wooden spoon, scrape up all of the brown bits and boil for 2 minutes.

Add all of the chicken back to the pot along with the cream and simmer for 2-3 minutes. The filling should be quite thick. Season with salt and pepper then remove the pan from the heat and let cool for 20 minutes.

Preheat oven to 400°F.

Remove the cut puff pastry from the fridge. Pour the chicken and gravy into each ramekin. Wet the edges of each dish with water and place the cold puff pastry on top and press to seal. If you like, crimp the edges. Brush the egg wash on top of the pastry and top with a sprinkle of sesame or poppy seeds if you like. Bake for 35-40 minutes or until golden brown, making sure to leave the oven closed so that the puff pastry rises. Note: If the towards the end of baking, the puff pastry starts to burn, top with foil.

Let the chicken pot pies sit for 15 minutes before serving. Enjoy!