Chicken Pot Pies With Puff Pastry
1 shallot, finely chopped
3 tablespoons olive oil
1 carrot, peeled and thinly sliced crosswise
1 small parsnip, peeled and sliced into rounds
2 small red potatoes, peeled and diced
1/2 cup dry white wine
1.5 cups chicken stock
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces (or 1 pound leftover chicken meat, bones and skin removed)
3 thyme sprigs
Kosher salt and freshly ground black pepper
5 teaspoons cornstarch whisked with 2 tablespoons water
1/2 cup heavy cream
1 package (14 ounces) puff pastry, cut into 4.5-inch squares
1 large egg, beaten
Preheat oven to 425 degrees F.
Cook shallot in olive oil in a large pot over medium heat until soft, about 4 minutes.
Add carrot, parsnip, and potato. Cook until soft, about 10 minutes.
Add wine and simmer until reduced by half, about 2-3 minutes.
Add stock and bring to a boil.
Add chicken and thyme. Cook for 2 more minutes. Season with salt and pepper to taste.
Add cornstarch mixture and cream. Bring to a simmer and cook until thickened, about 5 minutes.
Divide mixture among 4 6-ounce ramekins. Top each with a pastry square, brush with egg, and cut a hole into each to vent.
Bake on a baking sheet until golden, about 12-14 minutes.