Chicken Pot Pies

You will need 4 small oven proof bowls to serve this up.

6  chicken thighs (or 4 breasts if you prefer), skinned and boned
3 cups chicken stock (I make my own, but you can purchase decent stock - I like Kitchen Basics)

2 Tblsp canola oil
1 onion, sliced thin
3 medium carrots, sliced into 1/4" rounds
2 celery ribs, sliced into 1/4" pieces
4 large crimini mushrooms, halved, then each half sliced into 1/4" pieces
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley or 2 tsp dried parsley
salt and pepper to taste
1 tsp lemon juice

1/2 stick unsalted butter
1/2 cup flour
stock reserved from cooking chicken
1 1/2 cup milk
1/2 tsp dried thyme (or more to taste)
salt and pepper to taste

1/2 package Pepperidge Farm Puff Pastry, thawed, cut into quarters

Chicken
Trim the fat off the chicken, then gently simmer in the stock until just done, 10 minutes or so. Thighs will be more tender than breasts, just sayin'.  When done, remove chicken, and cut into bite sized pieces. Strain and save stock.

Veggies
While chicken is cooking, heat canola oil, then add onion, carrots, celery and mushrooms. Saute gently, don't let them brown, about 10 minutes. Add peas, parsley, salt and pepper, and lemon juice, and saute a minute or so more. Add chicken. Cover and keep warm.

Gravy
Melt butter in saucepan. Whisk in flour and let it cook over low heat without browning for several minutes. With heat on medium-low, slowly add stock, in small increments, whisking and keeping the mixture smooth. Next slowly add milk, again whisking constantly. Add thyme, salt and pepper. Simmer gently 10 minutes or so until thickened and there is no floury taste. Adjust seasonings. Add to chicken/veggie mixture.

Assembly
Ladle chicken/veggie/gravy mix into 4 medium-sized oven safe bowls. Place a quarter of the Puff Pastry atop the bowl and fold edges under itself, around the bowl rim. Cut a slit into the center of the crust.

Bake
Bake at 400° for 20 minutes. It should start bubbling underneath the crust and the crust should be golden.