Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients. 

Dice onion, celery, carrots, and potatoes.

Mince garlic.

Cook and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice chicken into bite-sized pieces.

Measure flour, cream, and chicken stock.

Lightly oil or spray the foil tray or half hotel pan.

Heat olive oil in a large frying pan over medium heat.

Add onion, carrots, celery, and potatoes. Cook until vegetables begin to soften, about 8 – 10 minutes. Add garlic and cook for 1 minute more.

Add butter to the pan and let it melt. Sprinkle flour over the vegetables and stir well to coat.

Cook for 2 minutes, stirring constantly, to form a roux.

Gradually whisk in chicken stock, about ½ cup at a time, stirring constantly to avoid lumps.

Simmer until thickened, about 5 minutes.

Stir in cream, thyme, parsley, salt, and pepper.

Add diced chicken and peas. Stir until evenly mixed and heated through.

Taste and adjust seasoning.

Transfer mixture to the prepared half hotel pan and spread evenly. Top with puff pastry, tucking in edges to fit neatly.

Brush the top with beaten egg for colour and shine. Cut 3 – 4 small vents in the top to allow steam to escape.

Bake at 375°F (190°C) for 35 – 40 minutes, or until crust is golden brown and filling is bubbling.

To freeze, cool completely, cover tightly with foil, label, and freeze.

To reheat from frozen, bake covered at 350°F (175°C) for 60 – 75 minutes, removing foil for the last 15 minutes to crisp the crust. Ensure internal temperature reaches 165°F (74°C) before serving.