Ingredients:

  • 3 cups cooked chicken, diced
  • 2 large carrots, diced
  • 2 stalks celery, sliced
  • 1 large yellow onion, finely chopped
  • 1 cup frozen sweet peas
  • 2 cups chicken bone broth
  • 1 cup 2% milk
  • 0.25 cup dry Sherry
  • 6 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 1 tsp fresh thyme
  • 0.5 tsp dried sage
  • 0.5 tsp black pepper
  • 1 tsp sea salt
  • 1 sheet puff pastry, thawed
  • 1 large egg
  • 1 tbsp water
  • 1 tsp flaky sea salt

Instructions:

  1. Heat your skillet over medium heat and melt the 6 tbsp unsalted butter. Add the 1 large yellow onion, 2 large carrots, and 2 stalks celery. Cook for 8 minutes until the onions are translucent and the carrots have softened slightly.
  2. Sprinkle the 0.5 cup all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour smells slightly nutty and no white streaks remain.
  3. Slowly pour in the 0.25 cup dry sherry to deglaze, scraping the bottom of the pan. Gradually whisk in the 2 cups chicken bone broth followed by the 1 cup 2% milk. Continue stirring for 5 minutes until the sauce thickens and begins to bubble.
  4. Stir in the 1 tsp fresh thyme, 0.5 tsp dried sage, 1 tsp sea salt, and 0.5 tsp black pepper. Add the 3 cups cooked chicken and 1 cup frozen sweet peas. Mix well and remove from heat. The residual heat will thaw the peas perfectly.
  5. On a lightly floured surface, roll out the thawed puff pastry sheet so it is about 1 inch wider than your skillet. If using a baking dish, trim it to fit with a little overhang.
  6. Drape the pastry over the filling. In a small bowl, whisk the 1 large egg with 1 tbsp water and brush it liberally over the crust. Cut three small slits in the center to let steam escape. Sprinkle with 1 tsp flaky sea salt.
  7. Place the skillet in a preheated 400°F oven. Bake for 30 minutes until the pastry is puffed high and deep golden brown.
  8. Remove the pie from the oven and let it sit for 15 minutes until the filling has settled and thickened further.