Chicken Pot Pie Disassembled

Ingredients:

• 2 tablespoons butter
• 3 boneless, skinless chicken breasts, cut into small cubes
• 3 stalks of celery, finely diced
• 2 carrots, peeled and finely diced
• 1 large onion, finely diced
• 2 sheets frozen puff pastry (from a 500g package), thawed
• 1 large egg, beaten with 1 teaspoon of water
• 1/4 cup flour
• 1/8 teaspoon turmeric
• 3 cups hot chicken broth
• 2 tbsp. cream 10%
• 2/3 cup frozen green peas
• 2 sprigs fresh thyme, leaves picked
• 1 small sprig of fresh rosemary, leaves finely chopped

Preparation:

1. Preheat oven to 220°C. Line 2 baking sheets with parchment paper.
2. In a large skillet over medium heat, melt the butter. Add the chicken, celery, carrots, onion, and some salt and pepper. Cook until the vegetables begin to soften, about 7 minutes.
3. Meanwhile, prepare the puff pastry. Roll out both sheets of dough and cut out three circles from each. Place the circles on the prepared baking sheets, prick them all over with a fork, and brush with egg yolk. Season lightly with salt and pepper. Bake until golden brown, about 10 minutes.
4. Meanwhile, dust the chicken and vegetables with flour and add turmeric; cook for 2 minutes. Pour in the hot broth, add the leeks, peas, thyme, and rosemary, and cook until the sauce thickens, another 3 minutes. Serve in deep bowls, topped with the puff pastry.