Rotisserie Chicken Pot Pie

First, thaw your puff pastry by leaving it out for at least 1 hour. Next, we’re going to boil or microwave the potatoes to ensure they’re cooked through in the pie. You can boil them for 8-10 minutes or microwave for 3-4 minutes until they’re tender. They can still be a bit hard in the center, as they will cook a bit in the pie. Chop into small chunks. Preheat the oven to 425 degrees. In a large, oven safe skillet, heat the oil & butter over medium heat. If you don’t have an oven safe skillet, you can transfer the mixture to a baking dish before add the puff pastry and baking. Add the onion, garlic and celery and stir for about 5 minutes. Add the seasonings & herbs. Stir in for 1 minute. Add the flour and stir until combined. Whisk in the chicken broth and half and half until smooth. Bring to a simmer until thickened, about 2 minutes. Stir in the chicken, potatoes, and frozen peas and carrots until fully combined. Top with the puff pastry to form a crust and brush with egg wash. Sprinkle with grated parmesan cheese and sea salt. Bake for 30 minutes or until browned and the pastry is cooked through. Make sure the bottom layer of pastry is cooked before serving!