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: