From stove top to oven to table top, this recipe has become a family favourite. It’s made super easy by using the breast meat from a rotisserie chicken, frozen peas and carrots and ready-made puff pastry. The added bonus is that the thighs and legs and the leftover bones* provide the basis for 2 additional meals.
2 tbsp. butter
1 tbsp olive oil
1 medium onion, diced
2 stalk of celery, diced
1 garlic clove, minced
1/2 tsp. dry thyme
1/2 tsp. celery seed
3 tbsp. flour
2 cups of chicken broth
1/2 cup of milk
2 cups, breast meat from rotisserie chicken, cut into 1/2” cubes
2 cups of frozen peas & carrots
Salt & Pepper
1 sheet of puff pastry, chilled
1 egg, beaten, for egg wash
Preheat oven to 400F.
Heat butter and olive oil in a 10” cast iron skillet over medium heat. Add the onion and celery and saute for 3-4 minutes until tender. Add in the garlic, thyme and celery seed and continue to cook for 1 minute. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly. Slowly add in the chicken broth and then the milk, stirring until thickened, about 5-6 minutes. Add in the cubed chicken, frozen peas and carrots. Stir to combine completely. Season with salt and pepper to taste. Remove from heat.
Roll out the puff pastry wide enough to cover the top of the cast iron skillet. Place the pastry over the edge and cut off the excess. Press down the edges to seal. Make a few slits on the top for venting. Brush the top with egg wash.
Place into the centre of the oven and cook for 30-40 minutes until the top is golden brown.
Remove from the oven and cool for 15 minutes before serving.