Quick Chicken Pot Pies
"A few shortcuts make this dish remarkably easy. Rotisserie chicken adds major flavor, while the puff-pastry “crust” bakes in the oven as the stew simmers on the stove, making the final assembly a breeze...."
INGREDIENTS
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1/2 rotisserie chicken, meat shredded into bite-sized pieces, skin and bones discarded
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3 tablespoons all-purpose flour, plus more for rolling out pastry
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2 tablespoons olive oil
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4 cups (1 quart) low-sodium chicken broth
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1 (about 1 1/2 cups) medium yellow onion, chopped
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1/2 cup frozen peas
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2 carrots, peeled and thinly sliced
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3 tablespoons heavy cream (optional)
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2 celery stalks, thinly sliced
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1 package all-butter puff pastry (such as Dufour), thawed in refrigerator
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1 teaspoon minced thyme
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1 egg beaten with 1 tablespoon water, for brushing pastry
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Coarse salt and freshly ground pepper
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