Chicken Pot Pie - The Weary Chef

Ingredients

• 10 chicken thighs bone-in, skin-on
• 3 tablespoons olive oil
• kosher salt
• freshly ground black pepper
• 5 cups chicken stock preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 3/4 cup all purpose flour
• 1/4 cup heavy cream
• 12 oz frozen mixed vegetables
• 12 oz frozen small whole onions
• 1/2 cup minced fresh parsley leaves
• 1 cup Harvey’s Bristol Cream Sherry
• 1 pkg prepared puff pastry sheets thawed
• 1 egg beaten