Eating this is like putting on your biggest sweater. I wrote this to be baked in a 12” round cast iron pan, but any baking dish or ovenproof pan around that size will work just fine.

About 30 minutes hands-on, and 30-40 minutes of baking.

PARTS
— 2 large carrots, roughly chopped
— 3 stalks celery, roughly chopped
— 1 yellow onion, roughly chopped
— 3 cloves garlic, roughly chopped
— 1 stick butter, divided
— 6oz mushrooms, cut into .25” thick slices (any kind, I love shiitake)
— 3 tbsp herbs (rosemary, sage and/or thyme), finely chopped
— 1 cup fresh English peas (if you can’t find them, frozen)
— 1/2 cup all purpose flour
— 1 cup whole milk
— 2 cups chicken or vegetable broth
— 1 rotisserie chicken, shredded by hand (include some skins for added flav!)
— 1 14oz package puff pastry, slightly thawed to make it easier to cut
— 1 egg, whisked in a small bowl with 1 tbsp water

CLUES
1. Preheat oven to 425°F. In a large cast-iron skillet, heat a glug of olive oil over medium-high heat. When oil is shimmering, add carrot, celery and onion. Cook, stirring frequently, until tender, about 5 minutes. Add garlic and continue to cook until fragrant, 1-2 minutes more. Transfer veggies to a large bowl, saving pan for next step.

2. Return pan to medium-high heat with 2 tbsp butter and another small glug of olive oil. Once butter has melted, add mushrooms and toss to coat. Cook without stirring (this helps them get crisp) for 5 minutes. Stir, then continue to cook untouched for another 5 minutes, or until golden. Add herbs and mix until combined. Transfer to bowl with veggies, reserving pan for next step.

3. Return pan to medium heat and add remaining 6 tbsp butter. Once melted, add flour and whisk until flour dissolves, about 1 minute. Slowly add milk and broth, and continue to cook, whisking until sauce thickens and no clumps remain, 3-5 minutes more. Remove from heat, taste and season with salt and pepper.

4. Transfer vegetables, peas and shredded chicken to pan with sauce, still off heat, and gently toss to fully coat. Smooth the mixture into an even layer.

5. Cut slightly thawed puff pastry sheets into squares, or any shape that speaks to you! Layer on top of pot pie mixture to cover completely, overlapping as needed. Brush egg wash over top, and sprinkle with flaky salt (or just reg salt).

6. Transfer to the middle oven rack and bake for 30-40 minutes, or until puff pastry is golden. Watch as it cooks, and rotate the pan as needed for an even bake.

Note: This can be made GF by swapping for GF AP flour and using GF puff pastry sheets. This can also be made vegetarian by replacing chicken with extra veggies (sweet potato! green beans! squash!)