Ingredients
3 tablespoons unsalted butter
2 large carrots, halved and thinly sliced
2 ribs celery, diced
1/2 cup yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/3 cup all-purpose flour (plus more as needed)
2 cups chicken broth
1 cup heavy cream
3 cups cooked, shredded chicken
1 cup frozen peas
4 sheets puff pastry, thawed
1 egg (for egg wash)
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C).
Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the carrots, celery, onion, and garlic. Sauté for about 5-7 minutes until the vegetables are tender.
Make the Sauce: Stir in the dried thyme and flour, cooking for an additional minute. Gradually whisk in the chicken broth and heavy cream. Cook until the mixture thickens, about 5 minutes. Season with salt and pepper.
Combine Ingredients: Stir in the shredded chicken and frozen peas until well combined.
Prepare Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface if needed. Place one sheet in the bottom of a large baking sheet or dish.
Fill and Top: Pour the chicken mixture over the pastry. Lay the remaining pastry sheets over the filling, sealing the edges. Cut a few slits in the top for steam to escape.
Egg Wash: Beat the egg and brush it over the pastry for a golden finish.
Bake: Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Serve: Let cool for a few minutes before slicing and serving. Enjoy your delicious sheet pan chicken pot pie!