Classic Chicken Pot Pie Recipe in 50 Minutes

Instructions:

1. Chop the onion, carrots, and celery into uniform, bite-sized pieces. Mince the garlic. Ensure frozen peas and corn are thawed, and cooked chicken is shredded or diced. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet (10-12 inch) or Dutch oven, melt the unsalted butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
3. Sprinkle the all-purpose flour over the sautéed vegetables. Whisk continuously for 1-2 minutes to cook out the raw flour taste, forming a roux. Gradually whisk in the chicken broth, then the whole milk or half-and-half, ensuring the mixture remains smooth and free of lumps. Bring to a gentle simmer, stirring constantly, until the sauce thickens to a creamy consistency.
4. Stir in the dried thyme and crushed rosemary. Add the thawed frozen peas, thawed frozen corn, and the cooked shredded or diced chicken. Season the filling generously with salt and freshly ground black pepper to taste. Remove the skillet from the heat.
5. If not using an oven-safe skillet, transfer the chicken filling to a 9x13 inch baking dish. Unroll the thawed frozen puff pastry sheet and carefully place it over the filling, trimming any excess for a neat fit. Cut a few slits in the puff pastry to allow steam to escape during baking. In a small bowl, whisk the large egg and brush it evenly over the entire surface of the puff pastry for a golden, glossy finish.
6. Place the pot pie on a baking sheet (to catch any potential spills) and bake in the preheated 400°F (200°C) oven for 30-35 minutes, or until the puff pastry is deeply golden brown and the filling is bubbly. If the crust begins to brown too quickly, you may loosely tent it with aluminum foil. Once baked, remove from the oven and let it rest for 5-10 minutes before serving, allowing the filling to set slightly.