Chicken Pot Pies | The Fancy Pants Kitchen

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