Classic Chicken Pot Pie

• 2 tablespoons olive oil
• 1 1/2 pounds boneless chicken thighs, cut into 1-inch chunks
• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 3 cups chicken stock
• 1 tablespoon fresh thyme leaves, stripped off stem
• 1/2 cup heavy cream
• 1 cup peas, thawed if frozen
• 1 cup pearl onions, thawed if frozen
• 1 large sheet frozen puff pastry, thawed
• 1 large egg, beaten

1. Add the olive oil to a large, heavy-bottomed pot over medium heat.
2. When it's hot, add the chicken pieces, season lightly with salt and pepper and saute until just browned.
3. Add the onion, carrot and celery and cook until transluscent, about 5 minutes.
4. Add the butter and stir until melted, then reduce heat slightly, add the flour and cook, stirring frequently, until the flour-butter mixture turns light brown, about 10 minutes.
5. Add the chicken stock and thyme, bring to a simmer and cook for 15 minutes.
6. Add the heavy cream, peas and pearl onions and cook for 10 more minutes.
7. Preheat oven to 400 degrees.
8. Transfer chicken mixture to a large casserole dish or individual oven-proof bowls or ramekins if you wish and allow to cool slightly.
9. If using a casserole dish, drape puff pastry sheet over the filled dish and trim around the edges, leaving at least an inch hanging over.
10. If baking individual portions, cut puff pastry to fit over the top leaving at least an inch hanging over the side.
11. Pinch overlaying puff pastry to form a seal over the filling.
12. Brush lightly with beaten egg.
13. Cut a few small holes in the top to vent.
14. Bake for 20-25 minutes, or until crust is golden brown.

olive oil, chicken thighs, yellow onion, carrots, stalks celery, unsalted butter, allpurpose, chicken stock, thyme, heavy cream, peas, pearl onions, pastry, egg

Taken from www.foodrepublic.com/recipes/classic-chicken-pot-pie-recipe/ (may not work)