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Chicken Pot Pie - Once Upon a Chef

Ingredients

• 1 to 2 packages frozen puff pastry, best quality such as Dufour or Pepperidge Farm, thawed (see note)
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, roughly chopped
• 3 stalks celery, diced
• 1 cup frozen pearl onions (no need to defrost)
• 3 carrots, sliced into ¼-inch rounds
• 1/3 cup all-purpose flour, plus more for rolling the pastry
• 2-1/2 cups low-sodium chicken broth
• 1/3 cup Cognac or brandy (okay to replace with more chicken broth if avoiding alcohol)
• 3/4 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh thyme (or a combination thyme, rosemary and sage), plus a few thyme springs for serving
• 3-4 cups shredded cooked chicken, from 1 rotisserie chicken
• 1 cup frozen peas (no need to defrost)
• 1 egg

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