Ingredients:

  • 1/2 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen peas
  • 1 cup sliced carrots
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 sheet refrigerated puff pastry or pie crust
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Melt the butter over medium heat in a 10-inch cast-iron skillet or deep-dish pie plate. Add the onions, carrots, and celery, and sauté for about 5-7 minutes until the onions are translucent and the vegetables begin to soften.
  2. Sprinkle the flour over the sautéed vegetables and whisk constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth, whisking vigorously to ensure no lumps form, and simmer until the sauce thickens into a glossy, creamy consistency.
  3. Stir in the shredded rotisserie chicken, frozen peas, salt, pepper, and garlic powder. Stir gently until the chicken is heated through and the peas are bright green, then remove from heat.
  4. Lay the pastry sheet over the filling, trimming any excess and pressing the edges against the skillet wall. Brush the top with the beaten egg and water mixture. Bake at 400°F (200°C) for 20-25 minutes, or until the crust is puffed and golden brown.