Preheat oven to 400.

In a Dutch oven or large skillet, melt the butter over medium-high heat. Add onions, carrots, and potatoes. Reduce heat to medium-low. Partially cover, stir, and sauté until softened (about 10 minutes). Finally, add the asparagus, peas, and thyme sprigs. Cook one more minute.

Dust the vegetables with the flour; stir and toss to coat. Cook for 1 minute then pour in the white wine. Once the wine has deglazed the pan and started to create a sauce (about 2 minutes), add the milk. Lower the heat to medium-low, partially cover, and cook until it becomes a thick, creamy sauce (about 5 minutes).

Toss in the fresh chives and parsley. Season with 1½ tsp. salt and ½ tsp. freshly ground black pepper. Gently fold in the cooked chicken.

If vegetables are still too crunchy, cover the pot and put in a 300 degree oven for 20 minutes (or until veggies get tender). Allow to cool, then taste for texture and seasonings.*

Spoon the filling into greased ramekins or one large oven-proof dish until ¾ full.

Cut puff pastry into rounds to fit the top of the ramekins or the oven-proof dish. Lay the puff pastry on top of the pot pie filling, cut small slits in the tops, and bake for 20-25 minutes, or until the puff pastry is golden brown and pie filling is cooked through.

Let cool 5 minutes and serve warm. Garnish with chives and parsley.