In a dutch oven, melt 2 tablespoons of butter and cook carrots, onion, and celery. Saute until they start to soften, about 3-5 minutes.
Add the broth, potatoes, and lamb and cook until potatoes start to soften approximately 10 minutes.
Add the Herbes de Provence, garlic, salt, and pepper.
In a small saucepan melt the remaining 4 tablespoons of butter. Add the flour and whisk until smooth. Add the milk and cook until thickened.
Add the flour mixture into the dutch oven and stir until combined. Cook until ingredients have thickened.
Roll out puff pastry and cut to the shape of your dish. Spray the dishes with non-stick cooking spray or brush them with cooking oil. Fill each dish 3/4 full. Slightly stretch puff pastry over filling and crimp over the edge of the dish to seal.
Whisk egg white with 1 teaspoon of water. Brush the tops of the puff pastry lightly.
Put the filled dishes on a rimmed baking sheet. Bake until golden, 20 to 25 minutes.
If your puff pastry is in the freezer, take it out while you prepare the filling or put it in the refrigerator the night before.
Cut the vegetables approximately all the same size. This will help them to all cook at the same rate.
Make it semi-homemade. You can also combine fresh and frozen vegetables by cooking your raw vegetables (potatoes, carrots, etc.) and adding frozen peas or corn.
Don't overfill your dishes, and make sure you have an equal amount of the sauce with the vegetables.
If you added more vegetables than sauce your pot pie will not be as creamy.
Add a little water to an egg white, whip it together, and brush it over the puff pastry crust to create a beautifully browned top crust.
Don't waste that egg! Since I've basically contaminated it with raw ingredients, I scramble it up and give it to my pup. You can also just use the egg yolk in another recipe.
Vent the top by making little cuts into the puff pastry. This will help the filling steam through the top and keep the filling from coming out the sides.
Bake the Puff Pastry Pot Pies on a baking sheet. They always bubble over in my house and this saves our oven!
Note: The number of pot pies that this recipe makes varies on the size of your dish. Therefore, the nutritional values is approximate.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.