Step 1

Prep: Preheat your oven to 350°F.

Step 2

The chicken and potato need to be cooked and chopped. This is a great recipe to use left over chicken for or simplify the steps by using a rotisserie chicken. The potato needs to be boiled, complete this step on the stove or in the microwave for ease. Cube both when they are done cooking and set them aside.

Step 3

Filling: In a large skillet melt your butter over medium heat. Whisk in the flour and continue whisking until it starts to bubble. Slowly add the milk while whisking. Add in the heavy cream, while continuing to whisk, until the mixture comes back to a bubble.

Step 4

Add in the seasonings and sugar. Turn the heat off and add the chicken, carrots, peas and potatoes. Gently toss to combine everything. Divide this mixture between four individual 6-inch pie pans.

Step 5

Crust: Unroll your puff pastry and lightly roll out. Cut out circles slightly bigger than the top of your pie pans. Place a puff pastry circle on top of each pot pie.

Step 6

Whisk the egg with a splash of water. Brush the egg wash over the top of the pot pies. Transfer pies to a baking sheet to catch any drips.

Step 7

Bake: Bake for 20-30 minutes until the tops are golden brown and the filling is bubbly. Serve hot and enjoy!