Ingredients
| 2 | carrots, diced | |
| 1 | russet potato, peeled and diced | |
| 3 tbsp | (45 ml) | butter |
| 1 | onion, diced | |
| 2 cloves | garlic, finely chopped | |
| 2 stalks | celery, thinly sliced | |
| 1/2 tsp | (2 ml) | dried thyme |
| 1/2 tsp | (2 ml) | salt |
| 1/4 tsp | (1 ml) | pepper |
| 3 tbsp | (45 ml) | all-purpose flour |
| 1 1/2 cups | (375 ml) | milk |
| 1 cup | (250 ml) | low-sodium chicken broth |
| 2 tsp | (10 ml) | Dijon mustard |
| 1 lb | (500 g) | cooked chicken breast, cubed |
| 1 cup | (250 ml) | peas |
| 1/2 pkg | (397 g pkg) | frozen puff pastry, thawed |
| 1 | (large) | egg, beaten |
Directions
- Preheat oven to 400°F (200°C).
- In large pot of boiling salted water, cook carrots and potato for 4 to 5 minutes or until almost tender-crisp; drain well.
- In 9-inch (23 cm) cast iron skillet, melt butter over medium heat; cook onion, garlic and celery for about 5 minutes or until tender. Add carrots, potato, thyme, salt and pepper; sauté for 5 minutes.
- Sprinkle with flour; cook for 1 to 2 minutes. Whisk in milk, chicken broth and mustard; bring to boil. Reduce heat and simmer for 5 minutes or until slightly thickened. Stir in chicken and peas until incorporated.
- On lightly floured surface, roll out pastry into a 10-inch (25 cm) square. Place pastry over filling, pressing edges to adhere to side of skillet. Brush egg over top of pastry.
- Bake for about 30 minutes or until pastry is golden and filling is bubbling. Let stand for 5 minutes before serving.