Chicken Pastry in 75 Minutes

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat a large oven-safe skillet over medium-high heat with a splash of oil; sear chicken cubes in batches if they don't fit in one layer until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
3. In the same skillet, melt butter over medium heat. Add diced onion, carrots, and celery; sauté for 5–7 minutes until onions are translucent.
4. Stir in minced garlic and fresh thyme; cook for 60 seconds until fragrant.
5. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
6. Slowly whisk in chicken stock and simmer for 5 minutes until the sauce thickens and becomes glossy.
7. Stir in heavy cream, thawed peas, and the browned chicken. Season with salt and black pepper.
8. Remove skillet from heat and let the filling sit for 10 minutes to cool slightly.
9. On a lightly floured surface, roll out the thawed puff pastry sheet to slightly larger than the diameter of the skillet.
10. Place the pastry over the filling, trim the edges, and press against the sides of the skillet to seal.
11. Beat the egg with 1 tablespoon of water; brush the egg wash evenly over the pastry surface and sprinkle with flaky sea salt.
12. Bake for 20-25 minutes, or until the crust is deep golden brown and mahogany in color.
13. Remove from oven and let rest for 5 minutes before serving.