Ingredients:

  • 3 cups rotisserie chicken, shredded
  • 1 cup carrots, diced
  • 1/2 cup celery, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3/4 cup frozen peas
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 sheet puff pastry, thawed and chilled
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Sauté the onions, carrots, and celery in the butter over medium heat in a heavy-bottomed skillet until the onions are translucent and the carrots begin to soften, about 6–8 minutes.
  2. Add the minced garlic and fresh thyme leaves to the skillet, stirring for 60 seconds until fragrant.
  3. Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste and create a roux.
  4. Gradually whisk in the chicken stock and heavy cream. Simmer the mixture over medium-low heat, stirring frequently until the sauce has thickened into a velvety gravy.
  5. Fold in the shredded rotisserie chicken, frozen peas, and fresh parsley. Season with salt and black pepper to taste.
  6. Transfer the chicken mixture into a 9-inch deep-dish pie plate or cast-iron skillet.
  7. Place the chilled puff pastry sheet over the filling. Trim excess edges and score the top with a knife to allow steam to escape. Brush the pastry thoroughly with an egg wash made of one beaten egg and 1 tbsp water.
  8. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the pastry is mahogany-colored and the filling is bubbling.