1. Add the chicken stock and the raw chicken to a stockpot with the sachet d’épices.
2. Simmer the stock with the chicken and sachet d’épices until the chicken is cooked through, 45 minutes to an hour. As the chicken simmers, add water to keep the chicken submerged and skim off any impurities as needed.
3. Remove the sachet, strain the stock and measure it. Add just enough water to ensure you have 2 quarts and return it to the stockpot, if needed.
4. Add the cooked roux (instructions below) to the stock. Simmer for 30 minutes.
5. Debone the chicken and set aside.
6. Once the stock and the roux have simmered for 30 minutes, add the potatoes, carrots, celery, and leeks to the stock. Simmer for 5 minute or until the vegetables are tender.
7. Whisk the egg yolks together and then combine with the cream.
8. Temper the egg yolk and cream mixture with a bit of the liquid from the pot pie vegetable mixture and then add it to the stockpot.
9. Add the defrosted peas, thyme, and the reserved chicken meat.
10. Heat the pot pie mixture until the peas and the chicken are heated through.
11. Taste and season with kosher salt, and white pepper, if desired.
12. Add a splash of fresh lemon juice.
13. Ladle the pot pie mixture into the pastry shells.
14. Garnish with chopped parsley and red pepper flakes.

Sachet d’epice

1. Tie together the sachet ingredients in a piece of cheesecloth using a piece of kitchen twine.

Roux

1. Melt the butter in a small saucepan over medium heat.
2. Once melted, stir the flour into the butter to create a smooth paste. (If the mixture is not smooth, add more butter bit by bit until the mixture smoothes out.
3. Continue stirring and cooking the roux over the heat until the roux is bubbly and has a light, pale color.
4. Remove the roux from the heat and allow it to cool until it’s time to incorporate it into the pot pie mixture.

Puff Pastry

1. Preheat your oven to 400˚F.
2. Whisk together the egg and 1 tablespoon of the water to create an egg wash.
3. Lay the puff pastry on a lightly floured surface. If needed, even out the pastry (flatten fold marks, etc.) with a floured rolling pin.
4. Use a 3-inch cutter to cut as many circles as will fit on the pastry sheet. Remove 1/2 of the circles to a sheet tray lined with parchment paper.
5. Use a fork to create hash marks in the center of the 3-inch circles on the parchment paper paper.
6. Brush with the egg wash.
7. On the remaining circles, use a 2.5-inch cutter to create rings. (This will leave a small circle of puff pastry that can be baked and used as a “lid” for the pot pies.)
8. Lay the rings on top of the 3-inch circles. Brush the rings with the egg wash.
9. Bake for 12- 15 minutes, or until the pastry is puffed and golden brown.
10. Remove from the oven and allow to cool slightly. If the centers of the puff pastry have risen, use your finger to lightly push them down.
11. Allow the pastries to cool slightly before filling.