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Preparation:
Preheat your oven to 350 degrees F (175 degrees C).
Dice the vegetables (celery, carrots, onion, potatoes) and mince the garlic.
Shred the cooked chicken.
Finely mince the parsley.
Thaw the pastry puff sheet.
Cooking the Filling:
In a large saucepan, melt the butter over medium-high heat.
Add the diced carrots, celery, onion, and potatoes. Sauté for 8-10 minutes until they start to soften.
Add the minced garlic and season the mixture with salt and pepper to taste.
Stir in the flour to coat the vegetables evenly.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Add the cream cheese and let the mixture cook for another 5 minutes, stirring constantly until smooth and thickened.
Fold in the shredded chicken and peas, mixing well.
Assembling the Pie:
Transfer the filling into a 12-inch oven-safe skillet.
Roll out the thawed pastry puff sheet. Place it over the skillet, covering the filling.
Trim any excess dough hanging over the edges of the skillet.
In a small bowl, whisk the egg. Brush this egg wash over the top of the pastry for a golden finish.
Baking:
Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown.
Cook Notes:
Pie Crust Alternative: If you prefer, you can use a pie crust instead of puff pastry. Note that this will change the texture slightly. If using a pie crust, you may need to extend the baking time by an additional 10-15 minutes to ensure the dough is fully cooked.
Customization: Feel free to customize the vegetables based on preference or seasonality. Mushrooms, green beans, or bell peppers can be great additions.
Make Ahead: You can prepare the filling in advance and store it in the refrigerator. Assemble with the pastry right before baking.
Serving Suggestions: This hearty casserole pairs well with a light salad or steamed vegetables on the side.
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