Prep Time: 10 minutes | Cook Time: 25 minutes
- 1 package puff pastry, thawed
- 6 tbsp butter, cubed
- 7 tbsp all-purpose flour
- 1 tbsp salt
- 1 tsp black pepper
- 2.5 cups chicken broth
- 1 cup heavy whipping cream
- 4 cups cooked chicken, shredded or cubed
- 3 celery sticks, chopped
- 2.5 cups frozen baby carrots
- 1 cup frozen onions
- 1 cup frozen peas
- 3 tbsp chives, minced
- 3 tbsp fresh parsley, minced
- 2 tsp fresh thyme (Can substitute 1/2 tsp dried thyme)
- 1 large egg, beaten
Preheat oven to 400 degrees.
In a Dutch oven, melt butter over medium-high heat. Whisk in flour, salt, and pepper until smooth to make roux.
Gradually whisk in chicken broth and heavy cream. Bring to a boil and cook for about 2 minutes to thicken.
Stir in carrots, celery, chicken, onions, peas, chives, parsley, and thyme. Heat through.
Transfer to 13x9 baking dish.
Place puff pastry sheet over baking dish. To cover entire surface, use two puff pastry sheets.
Brush with egg wash.
Bake for 25-30 minutes or until top is golden brown and filling is bubbling.
Cool for 10 minutes, serve immediately.
You can substitute fresh for frozen vegetables, though we find that frozen vegetables make this an easy weeknight dinner.