Puff Pastry Chicken Pot Pie

Dice the onion, celery, and carrots. Shred the rotisserie chicken and set aside.

Melt butter in a large skillet over medium heat. Add the diced vegetables and sauté until softened and lightly browned, about 5-7 minutes.

Add the minced garlic, fresh thyme, chopped rosemary, and chopped sage to the skillet. Cook for another minute until fragrant.

Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.

Gradually pour in the chicken broth and half-and-half, stirring constantly. Bring to a simmer and let it thicken.

Stir in the paprika, red pepper flakes, mustard powder, salt, and pepper.

Mix in the frozen peas and the shredded chicken until everything is well coated in the sauce.

Preheat your oven to 400°F (200°C).

Divide the chicken filling between two small oven-safe skillets or baking dishes.

Cut the thawed puff pastry sheet into small squares and arrange them over the filling, overlapping slightly.

Brush the top of the puff pastry with the beaten egg.

Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed.

Remove from the oven and garnish with flaky sea salt, freshly ground black pepper, and fresh thyme before serving.