Step 1

In a large stockpot add the chicken breasts and cover with water add bay leaves, salt and pepper. Place over medium heat and cook for 15-25 minutes

Cook the chicken

I like to chop half of the chicken into chunks and take the other chicken and shred it by using a hand mixer to quickly and easily shred it. Set the chicken aside.

Chop/Shred the Chicken

Step 2

In a large oven-safe skillet add the butter and melt over medium-low heat. Then add the onions and sauté for a couple of minutes

Make the filling

Step 3

Add the celery and carrots and a pinch of salt and pepper then saute for five more minutes, then add flour, garlic, and remaining salt and pepper..

Add other Veggies

Step 4

Now deglaze the pan by slowly adding the chicken stock and using a wooden spoon to scrape the bottom of the pan, all those brown bits are super flavorful.

Add the Chicken Broth

Step 5

Once all of the broth is added slowly stream in the milk.

Add the Milk

Step 6

Add in the chicken and combine, then finally the frozen peas.

Add the Chicken and Peas

Step 7

Once you add the puff pastry over the chicken mix brush the top with an egg wash.

Add the Puff Pastry

Step 8

Bake for 20 minutes, if the pastry is browning too quickly cover with foil


Step 9