For the Chicken

1. Place the chicken thighs, chicken broth, thyme and rosemary sprigs in a crock pot and cook on high for 4 hours.
2. Allow to cool slightly and then remove the bones and cartilage.
3. Shred the chicken just slightly and set aside.
4. Strain the broth in the base of the crock pot and set aside as well.

For the Filling

1. Melt the butter in a large stock pot over medium/high heat. Add the onion, celery root, and celery , along with a pinch or two of coarse salt, and sauté 4-5 minutes, or until the vegetables begin to soften. Reduce heat to medium if the vegetables brown too quickly(however a little color development is fine!).
2. Add the chopped herbs and mushrooms to the vegetables and sauté for another 2 minutes.
3. Add the flour to the vegetables, stirring to coat and allow to cook for 1 minutes.
4. Add 1 cup of the reserved chicken broth to the vegetables and stir well until it thickens and the sauce is smooth. Add the remaining 2 cups of broth and stir until combined and smooth. Allow the filling to simmer for 5-7 minutes, stirring constantly, until the vegetables are very tender.
5. Add the cream to the filling. Check the seasonings and add more salt and pepper as needed.
6. Add the chicken into the filling and stir very gently, evenly distributing the chicken through the sauce (don't stir too much or the chicken will shred into strings). Keep warm.
7. Preheat the oven to 375 degrees.
8. Line a baking sheet with parchment paper.
9. Cut four large circles out of each sheet of puff pastry for a total of eight puff pastry circles and place on the baking sheet, leaving an inch of space in between each circle.
10. Brush the tops of the puff pastry circles with the beaten egg and bake in the preheated oven for 9 to 10 minutes, or until puffed and golden brown on top.
11. Fill the Mini Classic Pie Dishes with the chicken mushroom filling and top each dish with a puff pastry circle.
12. We'd love to see your creation! Share your photos with us on Instagram with #farmhousepottery.

Makes 8 servings