Deconstructed Pot Pie

Ingredients:

6 cups cooked (or deli) chicken
3 TBS olive oil
Salt and freshly ground pepper
4 carrots, sliced 1/4-inch-thick
4 celery ribs, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
1 leek, white and tender green parts only, thinly sliced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup frozen peas
14 oz frozen puff pastry, thawed but still cold
1 large egg beaten with 2 TBS heavy cream

Preheat the oven to 400 degrees. In a large, deep skillet, add olive oil, carrots, celery, onion, and leek. Cover and cook over low heat, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the flour, then gradually whisk in the broth until smooth. Simmer over low heat, stirring often, until no flour taste remains, about 5 minutes. Stir in the cream and simmer until thickened, about 8 minutes. Stir in the peas and chicken and season with salt and pepper. Simmer for 5 minutes.

Line a large rimmed baking sheet with parchment paper, or a Silpat. On a lightly floured work surface, roll out the puff pastry to 1/8-inch thickness. Using a 4-inch round cookie cutter, cut out 6 rounds; transfer them to the prepared baking sheet. Brush the rounds with the egg-cream wash and bake for 15 minutes, or until puffed and browned. Ladle the chicken mixture into bowls and top with the pastry. 6 servings.