Ryan's Pie

4 tablespoons butter
5 tablespoons flour, plus 2 tablespoons additional for rolling the pastry
2 1/2 cups chicken broth
1 teaspoon fresh thyme (chopped fine), or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream or milk
6 cups cooked chicken cut 1 into 1/2-inch pieces
1 sheet frozen puff pastry, defrosted

• Preheat oven to 400 degrees.
• In a 4-quart saucepan, melt butter and whisk in 5 tablespoons of flour.
• Whisk about 2 minutes until white bubbles begin to form on the top of the mixture.
• Gradually whisk in chicken broth, stirring until thick and smooth, about 4 to 6 minutes.
• Add thyme, salt, pepper and cream or milk.
• Whisk until blended.
• Add the cooked chicken.
• Pour filling into a 13-by-9-inch oven-proof baking dish.
• (At this point the filling may be covered and refrigerated up to 2 days until ready to bake. If the mixture has been refrigerated, bring back up to room temperature before baking.)
• Sprinkle the defrosted puff pastry with 2 tablespoons of flour and roll it out to fit the baking dish.
• Drape the pastry over the filling and crimp the edges with the tines of a fork.
• Bake for 25 minutes, until the pastry is puffed and golden.
• You can also use this recipe to make individual potpies by pouring 1 cup of filling into individual crocks or ramekins and cutting the pastry to fit the top of the dishes.

6 to 8 servings