Skillet Chicken Pot Pie | Josh Cellars

Ingredients

• 3 tablespoons butter
• 1 small onion, peeled and diced
• 1 ½ cups frozen mixed peas and carrots
• ¼ cup all-purpose flour
• 1 cup low fat, low sodium chicken stock
• 1 cup whole milk
• 1 cup shredded cooked or rotisserie chicken
• 1 teaspoon fresh chopped thyme
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt or to taste
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten for glazing
• Sea salt for topping