Crispy Chicken Pot Pie

Name: Crispy Chicken Pot Pie
Ingredients: 1 rotisserie chicken (about 3 heaping cups, shredded); 1 packages frozen puff pastry (thawed in fridge, I use Pepperidge Farm); 4 tbsp butter (I used unsalted); 1 sweet onion (diced smaller); 4-5 carrots (3 if they're thick, sliced thin); 2 celery stalks (whole, diced smaller); 4 cloves garlic (chopped); ⅓ cup all-purpose flour; 2 ¾ cups chicken broth or stock (I use Kettle Fire, classic); 2 tbsp. sherry wine vinegar; ½ cup heavy cream; 1 teaspoon salt; ½ teaspoon white pepper; 1/8 cup thyme (rosemary, and sage (chopped really fine, stems removed)); 1 cup frozen peas; 1 egg (+ 1 tbsp of water and pinch of salt); 2 tsp honey (optional)

Crispy Chicken Pot Pie

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