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Export 14 ingredients for grocery delivery
Step 1
Heat oven to 425°F
Step 2
Melt the butter in a 12” inch cast iron (or other oven proof) skillet over medium heat
Step 3
Add the onion, celery, carrots to the butter and sauté for 5 minutes, until the onions are tender and translucent
Step 4
Add the flour, salt, pepper, celery seed, garlic powder and thyme to the butter and vegetables creating a thick paste
Step 5
Sauté for 2 minutes.Slowly add the milk
Step 6
Once the milk is fully incorporated, slowly add the chicken stock
Step 7
Simmer, whisking continuously until mixture has slightly thickened
Step 8
Add the peas and chicken to the sauce
Step 9
Roll out one pastry sheet into a 12-inch square on a lightly floured surface
Step 10
Cut into 16 (3-inch) squares
Step 11
Place the squares, slightly overlapping on top of the chicken mixture
Step 12
In a small bowl, whisk the egg with 1 tbsp water
Step 13
Brush the egg wash over the puff pastry
Step 14
Place in the oven for 25 minutes until pastry is golden brown and filling is bubbling
Step 15
If it is browning too quickly, cover with foil after it gets as dark as you'd like
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