Steps

1. Preheat oven to 400˚F.
2. Make the Filling:
   • In a large deep skillet, melt the butter over medium-high heat. Add the onion, mushrooms, garlic, salt, and pepper and cook, stirring, until the veggies are tender, 5 to 7 minutes.
   • Reduce heat to medium and sprinkle in the flour and stir it into the veggies until well combined and lightly toasted, about 1 minute.
   • While stirring, slowly pour in the white wine until it is well incorporated. It should begin to thicken very quickly. Continue to stir and slowly pour in the broth until it is well combined.
   • Stir in the Dijon, thyme, and heavy creamer and bring to a simmer. Stir in the shredded Gruyère and cayenne (if using) and continue to cook, simmering gently, until the filling is thick and creamy, 4 to 5 minutes. Remove from the heat and stir in the chicken.
3. Assemble the Pot Pies:
   • Place four 6-ounce ramekins on a sheet pan and evenly divide the filling among them. The sheet pan saves you from any drippage in the oven.
   • Unfold the puff pastry sheet onto a lightly floured surface and gently roll it out just enough to smooth any creases. Using a knife or kitchen shears, cut the pastry into four squares large enough to slightly overhang each ramekin.
   • Brush the outer rims of each ramekin lightly with the whisked egg (this helps the pastry stick). Drape a puff pastry square over each ramekin, pressing gently along the edges to seal. Brush the tops with the remaining egg wash and sprinkle lightly with flaky salt.
   • Use a sharp knife to make a small slit or “X” in the center of each pastry to allow steam to escape while baking.
4. Bake:
   • Transfer the sheet pan to the oven and bake until the puff pastry is golden brown and beautifully puffed, about 20 to 25 minutes.
5. Serve:
   • Let the pot pies rest for 5 to 10 minutes before serving. Sprinkle with a few fresh thyme leaves for garnish and serve warm.

Paid Partnership with The Defined Dish