Ingredients:

  • 3 cups (450g) rotisserie chicken or roasted chicken thighs, shredded
  • 1 large onion (150g), diced
  • 2 medium carrots (120g), sliced into half-moons
  • 2 ribs celery (80g), diced
  • 1 cup (150g) frozen peas
  • 1 cup (150g) gold potatoes, peeled and diced small
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary, chopped
  • 1/3 cup (75g) unsalted butter
  • 1/3 cup (45g) all-purpose flour
  • 2 cups (480ml) chicken bone broth
  • 1/2 cup (120ml) heavy cream
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp celery seed
  • 1 sheet (250g) pre-rolled puff pastry
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Melt the butter in a Dutch oven over medium heat. Add onions, carrots, celery, and potatoes. Sauté for 8–10 minutes until vegetables soften. Add garlic, thyme, and rosemary during the last minute.
  2. Building the Roux: Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken bone broth and heavy cream. Simmer until thickened.
  3. Fold in the shredded chicken, frozen peas, salt, pepper, and celery seed. Remove from heat.
  4. Transfer the mixture to a 9-inch deep-dish pie plate or 10-inch skillet. Drape the puff pastry over the top, trimming edges as needed. Cut small slits in the pastry to vent steam.
  5. Whisk the egg and water to create an egg wash. Brush generously over the pastry. Bake at 400°F (200°C) for 20-25 minutes until the crust is mahogany-colored and shattering.