Instructions

1. 1

   In a large skillet over medium heat, melt butter. Add onion, celery, and carrots. Sauté for 5–7 minutes until softened and fragrant. Add garlic and cook 1 minute more.

2. 2

   Sprinkle flour over the vegetables and stir to coat. Gradually whisk in chicken broth and milk until smooth. Cook for 5–7 minutes, stirring frequently, until sauce thickens and bubbles.

3. 3

   Stir in cubed chicken, peas, and thyme. Season generously with salt and black pepper. Remove from heat and let the filling cool slightly.

4. 4

   Preheat oven to 400°F (200°C). Transfer filling to a 9-inch pie dish or oven-safe skillet. Roll puff pastry to fit the dish, then lay over the top. Trim excess and crimp edges. Brush pastry with beaten egg.

5. 5

   Place pie on a baking sheet and bake for 25–30 minutes until puff pastry is golden brown and the filling is bubbling at the edges. Let rest 5 minutes before serving.