Chicken pot pie recipe

1. * Keep puff pastry in fridge right before you need it.*

2. 1.In a large soup pot over medium high heat, with olive oil, add chicken. Season with salt and pepper. Let cook till brown.

3. 2.Add chopped veggies. Salt and pepper. let cook 7 to 8 mins till veggies cooked down.

4. 3.Add butter; mix till meleted. Add flour. mix for a min.

5. 4.Add chicken stock. heat up to medium high: once it comes to a boil, let cook 15 mins.

6. 5.When 15 mins is done, add heavy cream. Mix. add frozen peas, mix. let cook 10 more mins.

7. 6.Take off stove and add parsely and thyme. mix.

8. 7.Preheat oven to 400*.

9. 8.Take ramkins and put on baking sheet. Add a TBSP of olive oil, in each one. Brush the insides.

10. 9.Flour table: take puff pastry, and use rolling pin to roll out a little,

11. 10. take a ramkin bowl, lay it upside down on puff sheet, and cut around and make sure it's bigger then the bowl a little

12. 11.Take some egg wash, and brush the sides of the bowls, so dough can stick.

13. 12.Fill up bowls with filling, and cover the tops with cut puff pastry.

14. 13.Cut slits in the middle. Brush the tops with egg wash. Sprinkle with salt and pepper. Put in oven, 25 mins. till golden brown