Chicken pot pie
  Mama's favorite - however, I never knew her to make one from scratch!
Like Mother, like daughter - I love the heck out of chicken or turkey pot pies.  Mama always bought frozen ones, but they were so good.  When she grew older, I would take her to Marie Callendar's Restaurant for their chicken pot pies on Sundays.  Delicious comfort food.!
You can make your own. I like to make the individual ones in oven-proof ramekins and you can easily freeze them.  
This recipe makes 6 individual pies.  I use 12 ounce oven-proof ramekins or mugs.  
Ingredients
1 package frozen puff pastry (thawed)
olive oil for sauté
3 cups cooked, chopped chicken
3 tablespoons butter
1 and 1/2 cups onion, chopped medium
1 and 1/2 cups carrots, diced
3/4 cup celery, chopped med-small
2 cloves minced garlic
1 cup frozen green peas
​1 potato (diced small)
1/4 cup flour​
​4 cups chicken broth
1/2 cup cream
salt and pepper to taste
1 tsp dried thyme or poultry seasoning
1/2 tsp red pepper (paprika, not spicy)
2 egg yolks plus 2 Tablespoons cream
Yields: 6 individual pies - For individual pies, I use 6 (12 oz.) oven-proof ramekins or mugs.  
Steps
  1. Heat 2 tablespoons olive oil in a large pot over medium-high heat.
  2. Add butter to pan, but don't let it burn!!   Sauté chopped onions, celery, potato, and carrots until transparent and done - don't get too brown.  Stir for about 4 minutes ; stir in minced garlic and cook 1 minute longer.
  3. Add flour and stir continuously for 1 minute.  Try to keep it moving and not sticking.
  4. Pour in the chicken broth, cream, and seasonings.  Bring to a boil and reduce heat. 
  5. Simmer for about 10 - 15 minutes until thickened; stir once in awhile to keep from sticking.
  6. Stir in peas and chicken and remove from heat.
  7. While the chicken mixture is cooling, roll out the puff pastry into a square on a floured board or counter.  Set your baking dish top down onto the pastry, measure a circle about 1-inch larger than the dish top, and cut out 6 circles for pie crust tops.
  8. Spoon chicken filling into baking dishes, place pastry on top of each dish, and press edges firmly to seal it up. 
  9. Whisk together the egg yolks and cream; lightly brush pastry with the mixture.  Stick a fork into the top of the pastry in several spots, so it can "breathe."  
  10. Place filled baking dishes on a cookie sheet (you may have some drips or leaking from the pies).  Bake in a 400° F oven about 20 minutes or until pastry is golden brown.
  11. Remove from oven and cool slightly before serving - inside is VERY hot.