Serves : 4-6 Ingredients : 1 sheet frozen puff pastry 4 tablespoons butter 1 / 4 cup chopped onion 1 / 4 cup chopped celery 1 / 4 cup chopped carrot 1 / 4 teaspoon salt 2 tablespoons flour 2 cups milk 1 / 2 cup heavy cream 1 teaspoon " Better Than Bullion " chicken base 2 cups cooked chicken , chopped 1 / 2 cup frozen peas 1 / 2 teaspoon chopped fresh thyme , plus more for garnish if desired 1 egg , beaten slightly with a fork Directions : Allow puff pastry to thaw at room temperature and then gently unfold . In a large pot , melt butter over medium high heat . Add onion , celery , carrot , and salt and sauté until onions are translucent and vegetables start to get tender . Sprinkle flour over vegetables and cook for 1-2 minutes . Gradually whisk in milk , heavy cream and and Better Than Bullion , and bring to a slow boil . Simmer gently over medium heat until sauce begins to thicken ( 5 minutes ). Turn heat to low , and add chicken , peas and thyme . Preheat oven to 400 degrees . Pour chicken mixture into a 9 x 9 baking dish . Cut puff pastry into 12 equal strips , using fold lines as a guide . Lay puff pastry strips over chicken mixture , weaving it together to form a lattice pattern . Using a pastry brush , brush egg onto the top of the puff pastry . Bake for 30-35 minutes . The top of the puff pastry will be a deep golden brown color . Cool for 5 minutes before serving .
11