Puff Pastry Chicken Pot Pie

1. 1
   Heat your oven to 400°F.
2. 2
   Melt 4 tablespoons of butter in a 5-quart Dutch oven over medium heat.
3. 3
   Add the onion, leek, carrots, celery, and diced potato to the pot.
4. 4
   Sauté the vegetables for 8 to 10 minutes until tender, stirring occasionally.⏱ 10 min
5. 5
   Add the minced garlic and thyme, cooking for 1 minute until fragrant.⏱ 1 min
6. 6
   Sprinkle 1/4 cup of flour across the vegetables and stir well for 1 to 2 minutes.⏱ 2 min
7. 7
   Gradually pour in 2 cups of chicken stock while stirring continuously.
8. 8
   Bring the sauce to a simmer and cook for 5 minutes until thick and smooth.⏱ 5 min
9. 9
   Stir in the cooked chicken, heavy cream, frozen peas, salt, and pepper.
10. 10
    Remove the Dutch oven from the heat and taste to adjust seasoning if needed.
11. 11
    Divide the hot filling evenly among four 14-ounce ovenproof ramekins or soup bowls.
12. 12
    Unroll the cold puff pastry onto a lightly floured surface and cut into 4 equal squares.
13. 13
    Place one puff pastry square over each ramekin, pressing lightly against the outer rim.
14. 14
    Cut two small slits in the center of each pastry top for steam ventilation.
15. 15
    Brush the pastry tops with beaten egg wash and sprinkle lightly with flaky salt.
16. 16
    Place the ramekins on a rimmed baking sheet and bake for 25 to 30 minutes until puffed and golden brown.⏱ 30 min
17. 17
    Let the ramekins cool for 10 minutes before serving.⏱ 10 min