Chicken Pot Pies

Name: Chicken Pot Pies
Ingredients: 2 sheets of puff pastry, thawed; 4 cups cooked and shredded chicken; 5 tbsp good quality olive oil, divided; 1 tbsp finely minced shallot; Zest from one lemon; 2 tbsp chopped flat-leaf Italian parsley; 1 tbsp unsalted butter; 8 ounces fresh cremini mushrooms, coarsely chopped; 2 leeks, white and pale green parts thinly sliced; 2 carrots, cut into a small dice; 1 tsp dried thyme or 1 tbsp fresh thyme leaves, chopped; 1/3 cup dry white vermouth; 1/3 cup flour; 4 cups chicken broth or stock; 1/4 cup heavy cream or half-and-half; 3/4 cup frozen peas; 1 egg, lightly beaten; 4 12- to 14-ounce capacity oven-safe soup bowls

thefancypantskitchen.com

Chicken Pot Pies are incredibly nostalgic for me...in the cold winter months of Toronto, having a hot steaming pot pie was heavenly! It didn't matter if it

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