Chicken Pot Pie with Puff Pastry Bites

cookingclassy.com

Linda B

1 pkg (17 to 18 oz) frozen puff pastry, thawed according to package directions

1 large egg

1 Tbsp water

1 Tbsp olive oil

1 ½ cups (chopped) yellow onion

1 ¼ cups thin chopped celery

1 ¼ cups peeled and chopped carrots

6 oz. mushrooms, sliced

5 Tbsp butter, cut into pieces

1 Tbsp minced garlic

½ cup all-purpose flour, plus more for dusting puff pastry

1 (15 oz) can low-sodium chicken broth, then more to thin as desired

1 ¾ cups whole milk

2 tsp minced fresh thyme

Salt and black pepper, to taste

3 ½ cups cooked shredded chicken (preferably rotisserie or bone-in cooked chicken)

1 ½ cups frozen petite peas

⅓ cup grated (1.5 oz) parmesan cheese

3 Tbsp chopped fresh parsley, plus more for garnish

Directions at cookingclassy.com

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