Ingredients:

  • 3 cups (450g) rotisserie chicken, shredded or cubed
  • 4 tbsp (57g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 ribs (60g) celery, diced
  • 3 cloves (15g) garlic, minced
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) low sodium chicken stock
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (75g) frozen peas
  • 1 tsp (1g) fresh thyme, chopped
  • salt to taste
  • black pepper to taste
  • 1 sheet (400g) puff pastry, thawed but chilled
  • 1 large egg, beaten
  • pinch flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In an oven-safe skillet over medium heat, melt the unsalted butter.
  3. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables are translucent and the onions are just beginning to turn golden.
  4. Stir in the minced garlic and fresh thyme, cooking for another 60 seconds until fragrant.
  5. Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly to create a stable roux.
  6. Gradually whisk in the chicken stock and heavy cream, simmering until the sauce is thick and velvety.
  7. Fold in the shredded rotisserie chicken and frozen peas; season with salt and black pepper.
  8. Drape the chilled puff pastry sheet over the filling, trimming any excess.
  9. Brush the top of the pastry with the beaten egg wash and sprinkle with a pinch of flaky sea salt.
  10. Bake for 30 minutes or until the crust has risen and attained a mahogany-colored glow.