2cupscooked chicken or turkey, diced or shredded, (about 2 chicken breasts)
1sheetpuff pastry dough, thawed
1egg + 1 tablespoon water
Preheat oven to 350 degrees F.
Melt butter in an ovenproof* skillet and add the onions and celery. Cook for 3-5 minutes or until onions are translucent. Add the carrots and garlic and cook for 2-3 minutes or until carrots are fork tender.
Stir in the flour and seasonings and cook for 2 minutes while stirring. Add the chicken broth a little at a while whisking until smooth. Whisk in the milk and bring to a boil. Simmer for 2-3 minutes or until thickened. Mix in the chicken (or turkey) and peas and flatten the filling to create and even surface.
Slice the puff pastry dough into 12 even strips. Lay strips on top, weaving them together. Whisk egg and water together and brush on top of puff pastry. Bake for 25 minutes or until golden brown. Let sit for 5 minutes before serving.
*If you don't have an ovenproof skillet like a cast iron skillet, just cook filling in a normal skillet or pot and transfer to a pie dish before topping with the puff pastry.