Cook the vegetables. Heat oil in a large oven-safe skillet over medium-high. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic, cook 1 minute.

Make the roux. Add butter to the pan. Once melted, sprinkle flour over the vegetables. Stir and cook 2 minutes — this is what thickens the filling.

Build the sauce. Slowly pour in bone broth while stirring constantly. Add milk and Better Than Bouillon. Add all seasonings. Bring to a simmer, stirring until thickened, about 5 minutes.

Add chicken and vegetables. Stir in shredded chicken, peas, and corn. Taste and adjust salt. Remove from heat.

Top with pastry. Preheat oven to 400°F. Lay puff pastry sheet over the skillet. Brush with egg wash. Cut 3 small slits in the top for steam.

Bake. Bake 20–22 minutes until pastry is deep golden brown and filling is bubbling at the edges.

Serve. Let rest 5 minutes. Sprinkle with flaky sea salt and fresh parsley. Serve straight from