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