Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 to 2 packages frozen puff pastry, (best quality such as Dufour or Pepperidge Farm, thawed (see note)); 4 tablespoons unsalted butter; 1 medium yellow onion, (diced); 3 cloves garlic, (roughly chopped); 3 stalks celery, (diced); 1 cup frozen pearl onions ((no need to defrost)); 3 carrots, (sliced into ¼-in (6-mm) rounds); 1/3 cup all-purpose flour, (plus more for rolling the pastry); 2½ cups low-sodium chicken broth; ¼ cup Cognac or brandy ((okay to replace with more chicken broth if avoiding alcohol)); ¾ teaspoon salt; ½ teaspoon white pepper; ½ cup heavy cream; 1 tablespoon chopped fresh thyme ((or a combination of thyme, rosemary and sage), plus a few thyme sprigs for serving); 3 to 4 cups shredded cooked chicken, (from 1 rotisserie chicken); 1 cup frozen peas ((no need to defrost)); 1 egg

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Take your comfort food to the next level with individual chicken pot pies. Made with rotisserie chicken and store-bought puff pastry, they’re as simple to make as they are delicious.