Quick Pot Pie with Grilled Chicken

Ingredients:

• Premium flour for working with the dough + 2 tbsp. for the filling
• 1 package of puff pastry
• 1 large egg
• 1 onion
• 1 small potato tuber
• 2 small stalks of celery with leaves
• 1 carrot
• 1 leek
• 1 apple, such as Gala or Honeycrisp
• 3 tablespoons of butter
• 1 large fresh bay leaf
• A small bunch of parsley and thyme, tied
• Salt and white pepper or finely ground black pepper
• A little freshly ground nutmeg, 1/8 tsp.
• About 3 cups chicken broth
• 1 grilled chicken, approximately 1.3 kg
• 2 teaspoons Dijon mustard
• About 1 tablespoon heavy cream or crème fraîche
• Juice of half a lemon

Preparation:

1. Preheat oven to 190°C. Position the rack one level above the center of the oven.
   
   Prepare all ingredients.
2. Lightly flour a work surface and roll out the dough lightly; cut into 4-6 portions (I cut into rectangles to make it easier to calculate the number of portions). Use a 1-inch (2.5 cm) circle or heart-shaped cookie cutter to cut a small hole in the center of each piece of dough, or use the tip of a sharp knife to cut a few slits. In a small bowl, beat the egg with a little water. Line a baking sheet with parchment paper and arrange the dough pieces. Brush the dough with the egg wash and bake until the puff pastry is puffed and golden, 20-22 minutes.
3. Peel and finely chop the onion and potato. Halve the celery and carrots lengthwise and finely chop. Halve the leek, trim off any tough greens and roots, and rinse under cold water, removing any sand. Shake the leek and slice thinly. Peel the apple and slice around the core, then stack the slices and cut into 0.5 cm cubes.
4. Heat a kazan or large, deep skillet over medium-high heat. Melt the butter and, when it foams, add the onion, potato, celery, leek, apple, bay leaf, and a handful of herbs. Season with salt, pepper, and nutmeg. Cook until softened, 8-10 minutes, partially covered and stirring occasionally. Add the flour and stir for another minute. Add the broth and stir until the liquid thickens slightly.
5. Remove the chicken from the bones, remove the skin, and shred the meat with two forks. Add the chicken to the sauce and heat through. Remove the bay leaf and herbs. Remove the pan from the heat and stir in the Dijon mustard, cream, and lemon juice.
6. Serve the chicken and vegetables in bowls, topping each serving with a puff pastry.
   
   Note
   
   You should defrost the puff pastry in the refrigerator for 2 hours before cooking. Alternatively, buy puff pastry rolls, split them horizontally in half, and use them instead of the puff pastry.