When you fill the individual casserole dishes, try to have vegetable and meat chunks higher than the pot pie liquid. If the puff pastry cooks in liquid, the bottom won’t crisp up (it will still be good, just soft).
¾poundskinless boneless chicken breastcut into 1-inch cubes (or ~2 ½ cups cooked chicken, see recipe notes)
⅓cuphalf and half
salt and freshly ground black pepper
7ouncesall-butter puff pastrydivided into 4 equal rectangles or squares sized to fit your baking dishes, also (see recipe notes)
Preheat oven to 400°F.
Butter 4, 1 ½-cup individual casserole or pie dishes and set aside.
Heat olive oil over medium heat in a medium saucepan. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened. Add carrots, celery, and potato; cook and stir 2 minutes more. Add thyme and broth; bring to boil. Stir in cubed chicken; reduce heat and simmer 6 minutes or until chicken and vegetables are nearly tender.
Meanwhile, heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste. Add to broth mixture and stir to combine. Cook and stir boiling mixture until it thickens, about 3 minutes. At this point, the potatoes and chicken should be tender. Stir in half and half and season to taste with salt and freshly ground black pepper.
Divide mixture evenly between 4 prepared dishes. Arrange dishes on baking sheet to catch any splatter. Top each dish with a puff pastry square and transfer to oven.
Bake 25 to 30 minutes, or until puff pastry crust is puffy and golden brown. Remove from oven and let cool for 5 minutes before serving. Enjoy!