Ingredients:

  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas, thawed
  • 2 cups chicken broth, low sodium
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp celery seed
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tbsp water

Instructions:

  1. Melt the butter over medium heat in a saucepan. Stir in the diced carrots and celery, cooking for 5-7 minutes until the vegetables soften and become fragrant.
  2. Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture smells slightly nutty but not brown.
  3. Slowly pour in the chicken broth, whisking vigorously to eliminate lumps.
  4. Stir in the heavy cream, salt, pepper, thyme, and celery seed. Bring to a gentle simmer until the sauce thickens into a glossy consistency.
  5. Fold in the cooked chicken and peas, then remove from heat.
  6. Pour the filling into a 9-inch deep-dish pie plate or cast iron skillet.
  7. Gently drape the thawed puff pastry over the top, trimming the edges to fit the dish and pressing firmly to seal.
  8. Mix the beaten egg with water and brush the entire surface of the pastry with the egg wash.
  9. Place in a preheated oven and bake until the crust is golden brown and mahogany-colored.