Chicken Pot Pies

My mom has requested Chicken Pot Pie for her birthday dinner tonight. Chicken Pot Pie???? Who has time to make that? Apparently I do! So I decided to take some help from the store and use a roasted chicken from the deli and puff pastry from the freezer case. It is DELICIOUS!!!!!! Well worth the extra time it takes to make.
Makes 6 individual pies

Cook's Notes- Keep the puff pastry dough cold. This will allow it to puff when placed in the oven. So return the dough to the frig after cutting out the tops to your pies.

1 store bought roasted chicken, skin discarded and meat removed from the bones
2 packages of puff pastry defrosted according to package directions
4 carrots, peeled and diced
2 large potatoes, peeled and diced
1 large onion, diced
1 1/2 cups frozen peas
3 cups chicken stock
1/2 cup heavy cream
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
1/2 teaspoon poultry seasoning
1/2 cup dry white wine
salt and pepper to taste
3 tablespoons corn starch
1 large egg yolk
Spray 6 large ramekins with cooking spray and set on a rimmed cookie sheet. In a medium sized sauce pot, heat the oil over medium high heat. Add the onion, carrots and potatoes. Season with salt and pepper, thyme and poultry sesoning. Saute until the onions are translucent about 5 minutes. Add the wine and let is reduce to half. Add the peas and the chicken stock and bring to a boil. Cook until the carrots and potatoes are soft. Add the cream. Mix the corn starch into a half cup of cold chicken stock. Pour into the boiling veggies, stirring until the mixture thickens. Turn off the heat and set aside. Rough chop the chicken meat and distribute evenly among the ramekins. Spoon the veggie mixture over the chicken in each ramekin and set aside. When ready to bake, heat the oven to oven to 375. Take out 3 packets of puff pastry, return one to the freezer for another time. Lightly dust a large cutting board and rolling pin with flour. Gently roll out each sheet of pastry 1/8 inch thickness. Cut out 6 circles from the dough to fit the top of each ramekin with extra to hang over. Return the dough circles to the frig for 15 minutes before adding them to the top of your ramekins. Add a few drops of water to the egg yolk and whisk. Using a pastry brush, brush egg yolk around the outside rim of each ramekin. Lay the pastry on top and seal the edge of the pastry to the outside rim. The egg yolk will act as a glue to help seal the dough to the ramekin. Cut a few slits in the top of each dough covering to allow steam to escape. Bake for 35 minutes, until the pastry is puffed and golden and the juices are bubbling.