Simple Chicken Pot Pie

Ingredients
4 tablespoons unsalted butter
0.25 cup all-purpose flour
2 cups chicken broth
0.25 tsp. dried thyme
0.5 bay leaf
0.25 cup chopped yellow onions
0.25 cup chopped celery
0.25 cup peeled and chopped carrots
0.25 cup chopped white button mushrooms
0.25 cup chopped red-skinned potatoes
0.25 cup cabbage, cut into 1 inch squares
1 cup chopped cooked chicken
0.25 cup cooked fresh or frozen corn
Salt and freshly ground pepper, to taste
frozen puff pastry to cover selected baking bowls
1 egg whisked with 1 tsp. water

Wash and chop all your vegetables. Be sure to leave the skin on the red potatoes.

Heat a saucepan on low to medium, and melt the butter. Add the flour and stir continuously to keep from sticking. Allow the mixture to cook for 1-2 mins. Add the chicken broth and whisk to ensure a smooth base.
Add the thyme and bay leaf and allow another minute before adding the onions, cabbage, celery, mushrooms and carrots. Allow the vegetables to cook in the base for about five minutes, until soft. Stir constantly.

Wilde Oscar says: Now is not a good time to get distracted; if the World Cup happens to be on, be creative. ---> ---> ---> --->

Add the chicken, corn, potatoes, salt and pepper, and cook for another five minutes, or until potatoes are cooked through. Remove from heat and allow to cool completely.

Make sure your puff pastry is rolled out and room temperature. When ready, dish out the filling into the pot pie bowls. Moisten the rims of the bowls with some of the egg white/water mix and press the puff pastry over the edges firmly, covering the dish. Brush the remaining egg white mix on to the top of the pastry.

Place in an oven preheated to 160C until the pastry is a golden brown colour. Remove, allow to cool slightly, and serve.