Preheat oven to 400°F/200°C.
Heat butter and olive oil in a 10” (25cm) cast iron skillet over medium heat. Add the onion and celery and sauté for 3-4 minutes until tender. Add in the garlic, thyme and celery seed and continue to cook for 1 minute. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly.
Slowly add in the chicken broth and milk, stirring until thickened, about 5-6 minutes. Add the cubed chicken, frozen peas and carrots. Stir to combine completely. Season with salt and pepper to taste. Remove from heat and let cool for 10 minutes.
Lightly flour surface and roll out the puff pastry wide enough to cover the top of the cast iron skillet. Place the pastry over the edge and cut off the excess with a sharp knife. Press down the edges to seal. Make a few slits on the top for venting and brush the pastry with an egg wash.
Place skillet on a parchment lined baking sheet. Bake on the center rack for 30-40 minutes or until the top is golden brown.
Serve hot out of the oven.
Preheat oven to 400°F/200°C.
Heat butter and olive oil in a 10” (25cm) cast iron skillet over medium heat. Add the onion and celery and sauté for 3-4 minutes until tender. Add in the garlic, thyme and celery seed and continue to cook for 1 minute. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly.
Slowly add in the chicken broth and milk, stirring until thickened, about 5-6 minutes. Add the cubed chicken, frozen peas and carrots. Stir to combine completely. Season with salt and pepper to taste. Remove from heat and let cool for 10 minutes.
Lightly flour surface and roll out the puff pastry wide enough to cover the top of the cast iron skillet. Place the pastry over the edge and cut off the excess with a sharp knife. Press down the edges to seal. Make a few slits on the top for venting and brush the pastry with an egg wash.
Place skillet on a parchment lined baking sheet. Bake on the center rack for 30-40 minutes or until the top is golden brown.
Serve hot out of the oven.
