Katie Lee's Chicken Pot Pie

This recipe contains flour (all-purpose), puff pastry, chicken broth, peppercorns, thyme (fresh), thyme (fresh), bay leaves, onions, chicken breasts (boneless skinless), butter (unsalted), onions (pearl), carrots, mushrooms (white), peas, milk, salt, black pepper, eggs

4 Servings

Prep time: 25 min

Cook time: 1 hr 10 min

Ingredients:

• 5 tbsp. all-purpose flour, plus more for rolling out the puff pastry
• 1 sheet puff pastry, such as Dufour, thawed according to package instructions if frozen
• 4 cup(s) low-sodium chicken broth 
• 1 tsp. whole black peppercorns 
• 3 whole sprigs fresh thyme
• 1 tbsp. chopped fresh thyme
• 2 whole bay leaves 
• 1 whole large yellow onion, quartered
• 4 whole boneless, skinless chicken breasts 
• 3 tbsp. unsalted butter 
• 1/2 cup(s) fresh pearl onions, peeled 
• 2 whole medium carrots, peeled and diced 
• 1 cup(s) sliced white mushrooms 
• 1 cup(s) fresh or thawed frozen peas 
• 1 cup(s) milk 
• 1 tsp. kosher salt 
• 1/2 tsp. freshly ground black pepper 
• 1 large egg 

Instructions: