Cozy Chicken Pot Pie for Two: A Comforting, Perfectly-Portioned Dish

In a medium skillet, heat the butter over medium heat. Add the diced chicken and cook until no longer pink, about 6-8 minutes. Remove the chicken from the pan and set it aside.
Sauté the Vegetables:

In the same skillet, add the diced onion, celery, peas, and carrots. Cook for 3-4 minutes until softened.
Make the Sauce:

Add the flour to the skillet with the vegetables and stir to coat. Cook for about 1 minute. Slowly pour in the chicken broth and stir to combine. Let the mixture simmer for 2-3 minutes until it thickens slightly.
Add Cream and Seasoning:

Pour in the heavy cream and stir. Season with dried thyme, salt, and pepper to taste. Add the cooked chicken back into the skillet and stir until everything is well combined. Let it simmer for another 2-3 minutes until the mixture is creamy and heated through. Remove from heat.
Assemble the Pot Pie:

Preheat the oven to 375°F (190°C). Divide the chicken mixture evenly between two small individual ramekins or one 6-inch pie dish.
Roll out the puff pastry or pie dough to fit over the ramekins or dish. Cut to size, leaving a little overhang. Place the dough over the filling, pressing the edges gently to seal. If using a whole pie dish, you can crimp the edges to form a nice crust.
Apply Egg Wash (Optional):

Beat the egg and brush it over the top of the pastry for a golden, glossy finish.
Bake:

Bake the pot pies for 20-25 minutes or until the crust is golden brown and the filling is bubbling. You may need to cover the edges of the crust with foil halfway through to prevent over-browning.
Serve:

Allow the pot pies to cool for a few minutes before serving. Garnish with fresh parsley if desired.
Serving and Storage Tips: