Ingredients
4 tablespoons butter
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
1/4 teaspoon salt
2 tablespoons flour
2 cups milk
1/2 cup heavy cream
1 chicken stock cube
2 cups chicken, cooked and chopped
1/2 cup frozen peas
1/2 teaspoon fresh thyme plus more for garnish if desired
1 sheet frozen puff pastry
1 egg, beaten slightly with a fork
Method
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Preheat oven to 200 degrees. Allow puff pastry to thaw at room temperature.
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In a large pot, melt butter over medium high heat.
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Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.
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Sprinkle flour over vegetables and cook for 1-2 minutes.
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Gradually whisk in milk, heavy cream and stock cube, and bring to a slow boil.
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Simmer gently over medium heat until sauce begins to thicken (5 minutes). Turn heat to low, and add chicken, peas and thyme.
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Pour chicken mixture into baking dish.
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Cut puff pastry into 12 equal strips. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
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Using a pastry brush, brush egg onto the top of the puff pastry.
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Bake for 30-35 minutes. The puff pastry will be a deep golden brown colour. Cool for 5 minutes before serving.
