INGREDIENTS

4 tablespoons salted butter
1 shallot, chopped
2 tablespoons chopped fresh sage, plus whole leaves for serving
1 tablespoon fresh thyme leaves
1⁄3 cup all-purpose flour
3 cups low-sodium chicken broth
1 cup whole milk
Kosher salt and freshly ground pepper
6 carrots, chopped
1 cup broccoli florets, roughly chopped
1 to 2 cups shredded rotisserie chicken, store-bought or homemade
¼ cup fresh parsley, roughly chopped
1 sheet frozen puff pastry, thawed
1 large egg, beaten

STEPS

1. Preheat the oven to 375°F.
2. In a large ovenproof skillet, melt the butter over medium heat. Add the shallot, chopped sage, and thyme and cook, stirring often, until the shallot is fragrant and the butter is lightly browned, 3 to 5 minutes. Add the flour and cook until golden, 1 to 2 minutes. Gradually whisk in the broth and milk, season with salt and pepper, and bring to a boil.
3. Reduce the heat to medium-low and simmer, whisking occasionally, until the sauce thickens slightly, about 10 minutes. Stir in the carrots and broccoli and cook until just tender, about 5 minutes more.
4. Remove the skillet from the heat and add the chicken and parsley. Taste and add more salt and pepper as needed.
5. Unfold the puff pastry and gently roll it out on a lightly floured work surface until it is slightly larger than your skillet. Place the pastry over the skillet, tucking the sides under the top to fit, and brush with egg. Make 2 or 3 slits in the top of the pastry with a sharp knife.
6. Bake until the pastry is golden brown, 40 to 45 minutes. Let cool 10 minutes and sprinkle with sage leaves before serving.
7. Store any leftovers refrigerated covered in plastic wrap or aluminum foil for up to 3 days