Start by heating the canola oil in a large skillet or Dutch oven over medium heat. Once hot, add the leeks and cook for about 4 to 5 minutes, stirring occasionally.
Next, toss in the sliced mushrooms and season with kosher salt. Continue to cook for an additional 5 minutes.
Now it’s time to add the garlic. Stir it in and cook until fragrant, about 2 minutes.
Incorporate the asparagus, baby red potatoes, sliced carrots, and fresh thyme leaves. Season with the remaining kosher salt and black pepper. Cook everything together for 7 to 10 minutes.
Add the diced chicken breast and frozen peas to the skillet, stirring to combine. Sprinkle the all-purpose flour over the top and stir to combine well.
Now, pour in the chicken broth and Almond Breeze almond milk, bringing the mixture to a boil. Cook while stirring until it thickens, about 2 to 3 minutes.
Preheat your oven to 400 degrees F. Unwrap the frozen puff pastry, and use a rolling pin to lengthen the dough.
Fill each baking dish or ramekin with 1½ cups of the chicken pot pie filling. Top each one with a square of puff pastry.
In a small bowl, whisk the egg with 1 tablespoon of water and lightly brush the tops with it.
Finally, place the ramekins on a baking sheet and bake for 20 to 25 minutes, until the filling is bubbling and the puff pastry is golden brown.
