Bake a Chicken Pot Pie

• Step 1 Gather equipment and ingredients

  Equipment
  Large saucepan with lid
  Cutting board
  Chef’s knife
  Measuring spoons and cups
  Vegetable peeler
  Small bowl
  Pastry brush
  4 oven-safe bowls
  Sheet pan

  Ingredients
  3 tablespoons unsalted butter
  1-1/2 teaspoons minced garlic
  1 cup chopped onion
  1 medium potato, peeled, chopped into 1/2-inch dice
  2 medium carrots, quartered lengthwise and chopped
  1/2 teaspoon dried thyme
  1/2 teaspoon dried oregano
  3 tablespoons flour
  2 cups milk
  1 cup chicken stock
  2-1/2 or 3 cups cooked chicken, cubed
  1 cup frozen green peas
  3/4 teaspoon salt
  1/4 teaspoon pepper
  1 egg
  1 8-ounce sheet frozen puff pastry dough, thawed

• Step 2 Sauté the vegetables

  Preheat the oven to 400 degrees F. On the stovetop, melt the butter in a large saucepan over medium-low heat, then add the garlic, onion, potato, carrot, thyme and oregano. Cover the saucepan and cook the vegetables for 10 minutes, stirring occasionally.

• Step 3 Make the sauce and pie filling

  Add the flour to the sautéed vegetables in the saucepan and stir to coat the vegetables evenly, until all the flour is absorbed. Add the milk, chicken stock, cooked chicken, peas, salt and pepper to the pot and bring the entire mixture to a boil.

  Reduce the heat and let the sauce and pot pie filling simmer uncovered for 10 minutes or until the potato pieces are tender and the mixture has thickened. Stir the mixture occasionally while it simmers. Add more salt and pepper to taste.

• Step 4 Assemble and egg wash the pies

  Divide the sauce and filling evenly among four oven-safe bowls, filling each bowl 3/4 full. Prepare an egg wash by mixing one whole egg with one tablespoon of water.

  Divide and trim the puff pastry to cover the top of each oven-safe bowl. Lightly brush the top of each pie with the egg wash and cut a vent in the top of each pie.

• Step 5 Bake your pies

  Place the pies on a sheet pan and bake them for about 20 minutes or until the filling is bubbling and the pastry is puffed and golden.

• Step 6 Let the pies cool

  Don't serve the pot pies directly from the oven. Let them cool for 10 to 15 minutes so your family or guests can enjoy your creations without burning their mouths.

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