Chicken Pot Pie

onceuponachef.com

Sharon

1 to 2 packages frozen puff pastry, best quality such as Dufour or Pepperidge Farm, thawed (see note)

4 tablespoons unsalted butter

1 medium yellow onion, diced

3 cloves garlic, roughly chopped

3 stalks celery, diced

1 cup frozen pearl onions (no need to defrost)

3 carrots, sliced into ¼-inch rounds

⅓ cup all-purpose flour, plus more for rolling the pastry

2½ cups low-sodium chicken broth

⅓ cup Cognac or brandy (okay to replace with more chicken broth if avoiding alcohol)

¾ teaspoon salt

½ teaspoon white pepper

½ cup heavy cream

1 tablespoon chopped fresh thyme (or a combination thyme, rosemary and sage), plus a few thyme springs for serving

3 to 4 cups shredded cooked chicken, from 1 rotisserie chicken

1 cup frozen peas (no need to defrost)

1 egg

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