Ingredients:

  • 3 cups rotisserie chicken, shredded or cubed
  • 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1.75 cups low-sodium chicken broth
  • 2/3 cup heavy cream
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare a 9-inch pie plate or 2-quart casserole dish.
  2. In a large skillet or Dutch oven, melt the 80g of butter over medium heat. Add the diced onion and sliced celery, cooking for 5 to 7 minutes until translucent (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Sprinkle 45g of all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour smells toasted.
  4. Slowly pour in the 415ml of chicken broth while whisking. Continue cooking until the sauce thickens and bubbles.
  5. Pour in the 160ml (2/3 cup) of heavy cream. Stir until the mixture is uniform and silky.
  6. Fold in your 3 cups of shredded rotisserie chicken and 2 cups of frozen mixed vegetables. Note: Don't thaw the veggies; they will cook perfectly in the oven.
  7. Pour the mixture into your baking dish. Let it sit for 5 minutes while you prep the pastry.
  8. Unroll the thawed puff pastry sheet and drape it over the dish. Trim the edges and press down to seal.
  9. Cut three small slits in the center of the pastry. Whisk the egg with 1 tbsp of water and brush the top generously.
  10. Place in a 200°C (400°F) oven for 25 to 30 minutes until the crust is puffed and deep mahogany.