Cook the chicken

• Cook the ground chicken in a very large saucepan until golden.
• Drain the excess liquid and set the chicken aside.

Build the filling base

• Melt the butter in the same saucepan.
• Add the onion and saute until translucent.
• Add the garlic and stir for 1 minute.

Add vegetables and broth

• Add the peas, carrots and half of the bone broth.
• Add the thyme, sage and salt and mix thoroughly.

Thicken the filling

• Slowly add the flour and mix until thick like a paste.
• Add the remaining bone broth and mix until it looks soupy.

Blend the cottage cheese

• Blend the cottage cheese and water until a sour cream-like texture.

Finish the filling

• Add the blended cottage cheese and the chicken to the saucepan and mix.
• Taste the filling and add salt as needed.

Assemble the pot pies

• Divide the filling between five oven-safe glass dishes.
• Cut the puff pastry into strips and make a basket weave on top of the filling.
• Brush the puff pastry with egg white.

Bake

• Bake according to the puff pastry instructions, at 370 degrees until golden.