Prepare the Oven & Puff Pastry
1. Preheat the oven to 375°F. Thaw the puff pastry according to package instructions, keeping it chilled until ready to use.
Sauté the Vegetables
2. Heat the olive oil in a large skillet over medium heat. Add the sliced shallots, carrots, celery, and dried thyme. Sauté for approximately 5–7 minutes, until the vegetables begin to soften.
3. Remove the vegetables from the skillet and set aside.
Make the Creamy Sauce
4. In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1–2 minutes to create a roux.
5. Slowly pour in the white wine, whisking to combine. Allow it to simmer for approximately 30 seconds.
6. Gradually whisk in the chicken stock until smooth. Add the heavy cream and fresh parsley, stirring to combine.
7. Bring the sauce to a gentle simmer and cook for approximately 8–10 minutes, stirring occasionally, until thickened. Season with salt and black pepper to taste.
Combine the Filling
8. Add the sautéed vegetables, shredded chicken, and frozen peas to the creamy sauce. Gently stir until everything is evenly coated.
9. Transfer the chicken pot pie filling to a lightly greased baking dish, spreading it evenly or do all in cast iron skillet.
Prepare the Puff Pastry Topping
10. Lightly roll out the thawed puff pastry on a floured surface, if needed, to fit the top of your baking dish or cut out squares.
11. Place the puff pastry over the filling, gently pressing the edges against the baking dish. Trim any excess pastry and cut a few small slits in the top to allow steam to escape.
12. Brush the puff pastry evenly with the beaten egg to create a golden, glossy finish.
Bake the Chicken Pot Pie
13. Bake uncovered for approximately 30–40 minutes, or until the puff pastry is puffed, golden brown, and fully cooked, and the filling is bubbling around the edges.
Rest & Serve
14. Remove from the oven and let rest for 5–10 minutes before serving.
