Ingredients:

  • 3 cups (450g) rotisserie chicken, shredded (skin removed)
  • 1/2 cup (115g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 1/3 cup (50g) diced onion, minced
  • 2 cloves (6g) garlic, minced
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 cup (150g) frozen peas and carrots blend, thawed
  • 1 tsp (2g) dried thyme
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 sheet (320g) refrigerated puff pastry
  • 1 large (50g) egg
  • 1 tbsp (15ml) water
  • 1/2 tsp (1g) flaky sea salt

Instructions:

  1. Melt the butter in a large skillet over medium heat. Add the minced onion and sauté for 4–5 minutes until translucent and fragrant. Stir in the garlic and cook for another 60 seconds until fragrant.
  2. Sprinkle the flour over the butter mixture and whisk constantly for 2 minutes. Slowly pour in the chicken broth, whisking vigorously to ensure no lumps form, until the sauce is smooth and simmering.
  3. Stir in the heavy cream, dried thyme, salt, and pepper. Fold in the shredded rotisserie chicken and frozen vegetables. Simmer for 3–5 minutes until the sauce reaches a velvety consistency, then remove from heat.
  4. Pour the hot filling into a 9-inch deep-dish pie plate. Drape the puff pastry over the top, pressing the edges to seal. Cut 3–4 slits in the center to allow steam to escape.
  5. Brush the top surface with the beaten egg and water mixture and sprinkle with flaky salt. Bake at 400°F (200°C) for 25–30 minutes until the crust is deep mahogany-gold and filling is bubbling. Let rest for 10 minutes before slicing.