Creamy individual pot pies filled with tender chicken and mushrooms, topped with golden puff pastry.

1 tablespoon cooking oil

1 pound boneless, skinless chicken breast, diced

1 small yellow onion, finely chopped

1 pound mushrooms, sliced

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme

Salt and black pepper, to taste

1/4 cup chicken stock

1/4 cup all-purpose flour

2 cups whole milk

2 tablespoons butter

1 sheet puff pastry, thawed but cold

1 egg, beaten

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1. Heat oil and cook chicken until lightly golden.

2. Add onion and mushrooms and cook until softened.

3. Season and deglaze with chicken stock.

4. Whisk flour into milk and stir into skillet to thicken.

5. Stir in butter and divide filling into ramekins.

6. Top with pastry, brush with egg, and bake at 400°F until golden.

Let filling cool slightly before adding pastry for best results.