Step 1

In a large Dutch melt the butter over medium high heat. Once melted, add the onion, celery and carrots. Sauté the vegetables for 5-7 minutes or until they become translucent. Add the garlic and cook for 60 seconds.

Step 2

Reduce heat to medium and sprinkle the flour over the veggies to make a roux. Cook out the flour for about 1-2 minutes until it starts to turn golden.

Step 3

Combine the chicken stock, milk and sherry in a small bowl. Once combined, slowly add the mixture to the vegetables, stirring to incorporate. Let the mixture come to a simmer until it thickens, about 5 to 6 minutes.

Step 4

Once thickened, add in the shredded chicken, peas, and herbs and stir to combine. Taste and adjust salt and pepper as needed.

Step 5

Pre-heat the oven to 400°F

Step 6

Sprinkle the panko into the bottom of a 9x13 dish to evenly coat the bottom. Pour the filling on top of the panko and let sit for 10 minutes to slightly cool.

Step 7

While the mixture is cooking, use a rolling pin to roll out the sheet of puff pastry into an 11 x 15-inch rectangle, you want it just slightly larger that the surface area of your baking dish. In a small bowl, whisk together the egg yolk and water to make an egg wash.

Step 8

Carefully lay the sheet of puff pastry on top of the baking dish and brush the surface of the pastry with the egg wash. Tuck any excess dough into the sides of the baking dish to create a crust and crimp the edges. Sprinkle some Maldon salt on top of the puff pastry / egg wash and then carefully cut a few small slits in the surface to allow any air to escape.

Step 9

Place the baking dish on a larger sheet pan to and transfer to the oven. Bake for 20-25 minutes until the top is golden brown and the filling starts to bubble up through the vents.

Step 10

Remove the pot pie from the oven and allow it to cool for at least 15 minutes before serving.