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" Recipe courtesy of The Comfort Table SERVINGS 4 INGREDIENTS 1 14- to 17-ounce good-quality puff pastry (such as Dufour), thawed according to package instructions 1 quart low-sodium chicken broth 1 large yellow onion, quartered 2 bay leaves 1 teaspoon whole black peppercorns 3 sprigs fresh thyme, plus 1 tablespoon chopped 4 boneless, skinless chicken breast halves 3 tablespoons unsalted butter 1/2 cup peeled fresh pearl onions 2 medium carrots, diced 1 cup sliced white mushrooms 1 cup fresh, or thawed frozen peas 5 tablespoons all-purpose flour 1 cup milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 large egg, lightly beaten PREPARATION 1. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the baking sheet, cover with plastic wrap, and refrigerate while preparing pie filling. 2. Combine the broth, quartered onion, bay leaves, peppercorns, and thyme sprigs in a large pot over high heat. Bring to a boil, reduce the heat, and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce heat and simmer until the chicken is just cooked through, about 10 to 15 minutes. 3. Transfer chicken to a plate and set aside. Strain the stock and set aside 2 1/2 cups. Reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside. 4. Preheat oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots. Cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, the chopped thyme, salt, and pepper. Spoon into four 2-cup individual ovenproof bowls. Set aside. 5. Remove the pastry from the refrigerator and cut into four circles, using the empty bowls as a guide. Place one circle on each pot pie and press around the edges to seal the pastry to the bowl. Cut a vent in the center. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake until the pastry is puffed and dark golden brown, about 35 minutes. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a1172/katie-lee-joel-chicken-pot-pie-recipe/>