Ingredients:

  • 1.5 lbs skinless, boneless chicken thighs and breasts, cut into 1/2-inch cubes
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 1 cup Yukon Gold potatoes, peeled and cubed
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 sheet thawed puff pastry
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. In a large skillet over medium-high heat, melt 1 tablespoon of oil. Sear the chicken pieces until golden brown on the outside (about 5-6 minutes). Remove chicken and set aside.
  2. Add the remaining butter to the same skillet. Sauté the onions, carrots, celery, and potatoes until the onions are translucent.
  3. Stir in the dried thyme, rubbed sage, salt, and pepper, cooking until the herbs are fragrant.
  4. Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth and heavy cream. Simmer until the sauce reaches the 'nappe' stage, where it is thick enough to coat the back of a spoon.
  6. Fold the seared chicken and frozen peas into the sauce. Pour the filling into a 9-inch deep-dish pie plate or cast-iron skillet.
  7. Lay the thawed puff pastry over the filling. Trim edges and cut vents in the top to allow steam to escape. Brush the surface with the egg wash (egg beaten with 1 tbsp water).
  8. Bake at 400°F (200°C) for 30-35 minutes until the crust is mahogany-colored and shattering.