Chicken Pot Pie With Puff Pastry: Crispy

Instructions:

1. Sauté the aromatics. Heat the olive oil in a 10 inch oven safe skillet over medium heat. Add the onion, carrots, and celery; sauté for 5-7 minutes until the vegetables are translucent and fragrant. Stir in the minced garlic for the final 60 seconds. Note: Don't burn the garlic, or it will turn bitter.
2. Cook the flour. Sprinkle the 40g of flour over the sautéed vegetables. Stir constantly for 2 minutes until the flour smells slightly nutty. This removes the raw starch taste.
3. Build the sauce. Slowly whisk in the 480ml chicken broth and 120ml skim milk. Simmer on medium low for 5-8 minutes, stirring occasionally, until the sauce reaches a thick, coating consistency.
4. Fold in the mix. Stir in the 300g cooked chicken, 150g frozen peas, thyme, salt, and pepper. Remove the pan from the heat. Note: Removing from heat now prevents the peas from overcooking during the bake.
5. Prepare the lid. Roll out the 250g puff pastry sheet on a lightly floured surface. Drape it over the skillet, trimming the edges with a knife to fit the rim.
6. Apply the finish. Brush the top of the pastry with the beaten egg wash and sprinkle with 2g of sea salt.
7. The final bake. Bake at 400°F (200°C) for 15-20 minutes until the crust is mahogany colored and towering.
8. The resting phase. Let the pie sit for 5 minutes before serving. This allows the sauce to set slightly so it doesn't run all over the plate.