Ingredients:

  • 3 cups (450g) rotisserie chicken, shredded
  • 1/4 cup (56g) unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1/3 cup (42g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 cup (150g) frozen peas
  • 1/2 cup (75g) frozen corn
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 sheet (250g) frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp water
  • 1 tsp flaky sea salt
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). In a 12-inch oven-safe skillet over medium heat, melt the butter.
  2. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and create a roux.
  4. Slowly whisk in the chicken broth, a half-cup at a time, followed by the heavy cream. Stir until the sauce is smooth and slightly thickened.
  5. Fold in the shredded chicken, frozen peas, frozen corn, thyme, rosemary, salt, and pepper. Remove from heat.
  6. Unroll the puff pastry sheet and drape it over the skillet. Trim any excess or tuck the edges in. Cut 3-4 small slits in the center to allow steam to escape.
  7. Whisk the egg and water to create an egg wash. Brush the pastry surface thoroughly with the wash and sprinkle with flaky sea salt.
  8. Bake for 25–30 minutes until the pastry has risen and is a deep, mahogany golden brown. Garnish with fresh parsley before serving.