Directions

1. Preheat the oven to 350°F.
2. Add Clebby’s Avocado Oil, diced onion, carrot, and celery to a large cast-iron skillet over medium-low heat. Season with salt and pepper and saute until the onion is translucent.
3. Add in minced garlic and thyme and saute until fragrant, about one minute. Stir in flour and saute until it becomes a thick paste covering the veggies.
4. Slowly pour in the chicken stock. Simmer, stirring continuously until the mixture has thickened. Then, stir in soy sauce and heavy cream.
5. Add in peas and shredded chicken and remove from heat.
6. Roll out the puff pastry on a lightly floured surface and place it over the skillet.
7. Whisk the egg with water to make the egg wash. Use a pastry brush to brush it on top of the puff pastry. Sprinkle with sesame seeds and cut a few slits in the top.
8. Bake for 45 minutes, until pastry is golden brown. Let it cool for 15 minutes before serving.