Steps

1. Preheat oven to 425°F. Remove the skin from the chicken and discard. Next, remove meat from bones, chop it into bite-sized pieces and set aside.
2. Melt the butter in a heavy 12-inch skillet over medium heat. Whisk in the flour to blend well and cook, stirring constantly, for 3-4 minutes. Whisk in the chicken broth and thyme and bring to a boil to thicken. Stir in the whipping cream and season to taste with salt and pepper.
3. Stir the reserved chicken and drained vegetables into the sauce, reduce heat to low and simmer while you prepare the pastry.
4. Place the thawed puff pastry sheet on work surface and cut into six 5-inch squares. Place the squares on a baking sheet, making sure they do not touch each other. Bake in preheated oven for about 10-15 minutes, or until puffed and golden brown.
5. Divide the chicken mixture among six shallow soup bowls. Place a baked pastry square on top of each serving and serve at once.

Notes

A pot pie is a savory crusted pie made from poultry or meat and chopped vegetables. The term first appeared in American print in 1792, referring to the deep pie pans in which the pies were baked. The term remains as a pure Americanism.

The most popular pot pies are made from chicken. There are many versions of the pie, some encased on all sides with pastry, others having only a top covering. The version above has a delightful topping of flaky, golden brown puff pastry.