Ingredients

For the filling:
2 tbsp butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream (or milk)

2 cups cooked shredded chicken (rotisserie works great!)
1 cup frozen peas
1/2 tsp dried thyme
Salt & pepper to taste

For the crust:

1 sheet frozen puff pastry, thawed
1 egg (for egg wash)

Instructions

Preheat the oven to 400°F (200°C) and lightly grease a baking dish.

Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery, cooking until softened. Stir in the minced garlic and cook for a few more seconds until fragrant.

Sprinkle the flour over the veggies and stir well to coat. Slowly whisk in the chicken broth and heavy cream, stirring continuously until the sauce thickens.

Add the shredded chicken, frozen peas, thyme, salt, and pepper. Let everything simmer together for a few minutes before transferring the filling to the prepared baking dish.

Roll out the puff pastry slightly and lay it over the top of the dish, pressing the edges to seal. Cut a few small slits in the top to allow steam to escape.

Beat the egg and brush it over the pastry for a beautifully golden crust. Bake for about 20-25 minutes, or until the puff pastry is golden and crispy.

Let it rest for a few minutes before serving.