# Ingredient List:
→ Filling
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup carrots, sliced
05 - 1 cup celery, sliced
06 - 2 tablespoons all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
09 - 1 cup asparagus, trimmed and cut into 1-inch pieces
10 - 1 cup fresh or frozen peas
11 - 1/3 cup heavy cream
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 2 tablespoons fresh parsley, finely chopped
→ Topping
15 - 1 sheet puff pastry, thawed
16 - 1 egg, beaten with 1 tablespoon water
# Directions:
01 - Preheat the oven to 400°F and position a rack in the center.
02 - Melt butter in a large oven-safe skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic, carrots, and celery. Continue to cook until vegetables are tender, 4–5 minutes.
03 - Sprinkle flour over vegetables and stir well to coat. Cook for 1 minute to remove raw flour taste.
04 - Gradually add chicken broth while stirring to prevent lumps. Bring to a simmer and cook until slightly thickened, about 2 minutes.
05 - Stir in chicken pieces, asparagus, and peas. Season with salt and pepper. Simmer, stirring occasionally, until chicken is cooked through and vegetables are crisp-tender, about 7 minutes.
06 - Stir in heavy cream and fresh parsley. Remove skillet from heat.
07 - Lay the puff pastry sheet over the filling, trimming excess if needed. Press edges gently to seal. Brush the pastry with beaten egg wash.
08 - Transfer skillet to the oven. Bake until pastry is golden brown and filling is bubbling, 20–25 minutes. Let rest 5 minutes before serving.
