Skillet Chicken Pot Pie with Puff Pastry

In a large oven-safe skillet, melt butter over medium-high heat.

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until softened.

Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.

Gradually whisk in the chicken broth, followed by the heavy cream, until the mixture is smooth.

Bring the mixture to a simmer and season with dried thyme, salt, and pepper. Let it cook for a few minutes to thicken.

Stir in the frozen peas and shredded cooked chicken until well combined.

Preheat your oven to 400°F (200°C).

Cut the sheet of puff pastry into squares.

Arrange the puff pastry squares over the top of the filling in the skillet, covering the surface.

Brush the top of the pastry with the beaten egg for an egg wash.

Sprinkle with flaky sea salt, freshly ground black pepper, and fresh thyme leaves.

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

Let the pot pie rest for a few minutes before serving. Garnish with additional fresh thyme and flaky salt if desired.