4 cups shredded rotisserie chicken
2 tablespoons unsalted butter
1 onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
1 tsp dried thyme
2 cups low sodium chicken broth
1 large red potato, peeled and diced
2 tablespoons cornstarch
2 tablespoons water
1/2 cup frozen peas
Salt and pepper
1 package frozen puff pastry, thawed
Heat oven to 400. Grease a 9 by 13 pan.
In a large dutch oven, melt butter over medium high heat. Add onion, carrot, celery, and thyme and sauté until softened, 8-10 minutes.
Add chicken broth and stir, scraping the bottom to release fond from the vegetables. Add potatoes and bring to a simmer. Simmer 10 minutes until vegetables are tender.
Whisk the cornstarch and water together in a small bowl, and whisk into the simmering broth, stirring until thickened. Remove from heat and stir in chicken and peas. Taste and add salt and pepper as desired.
Spread mixture in the 9 by 13 pan. Lay the puff pastry sheets over the top and tuck the edges down into the pan. Cut six slits in the puff pastry. Bake until deeply golden brown and puffed, 20-30 minutes. Let rest 10 minutes, then serve.
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