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Begin by chopping all the vegetables (carrot, onion, mushroom, garlic)
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Remove the puff pastry from the freezer. Pre-heat your oven to 400 degrees F.
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Heat a cast iron skillet over medium heat. Once warmed, add 1 tablespoons olive oil and the chopped onions, carrots, and mushrooms. Season with salt and pepper. Cook for 8 minutes. Add garlic. Cook for another 2 minutes until the garlic is fragrant and vegetables are soft.
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Add the frozen pees and cook for another minute.
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Push the vegetables toward the side of the skillet to make a small hole with access directly to the pan. Add two tablespoons of butter. Allow to melt then add 2 tablespoons all-purpose flour. Mix with the vegetables and cook for another 2 minutes.
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Slowly add the milk and heavy cream. Stir constantly, using a wooden spoon, scrape up the flavors that have stuck to the bottom of the pan.
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Allow the mixture to come to a slow boil then turn the heat down to low. It should start to thicken.
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Stir in the shredded chicken and fresh thyme leaves. Remove from heat.
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Slice the puff pasty into 9 even strips. Criss-cross the puff pastry on top of the cast iron skillet to make a lattice design. Cut off any puff pastry that is hanging over the edge of the pan.
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In a separate bowl, whisk together the egg white and 1 tablespoon of water.
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Using a basting brush, apply the egg white mixture to the top of the puff pastry until just shinny. You won't use all the egg white.
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Bake for 30 minutes at 400 degrees F until the pastry has puffed and the top has browned. Enjoy!!