Soften the vegetables

• Melt half of the butter in a large oven-safe skillet.
• Add the onion, carrots and celery and cook until they begin to soften.
• Add the mushrooms and continue cooking until softened.

Add butter, garlic and spices

• Add the remaining butter along with the garlic.
• Once the garlic is fragrant, stir in the Cajun seasoning, garlic & herb seasoning, garlic powder, onion powder and rosemary.

Cook out the flour

• Sprinkle in the flour and stir well.
• Cook for a minute or two to remove the raw flour taste.

Pour in the liquids

• While stirring, slowly pour in the chicken broth and half-and-half.
• Keep stirring so the mixture comes together smooth.

Simmer until thickened

• Stir in the chicken bouillon and a splash of Worcestershire sauce.
• Let the filling simmer until it starts to thicken.

Add chicken and peas

• Fold in the shredded rotisserie chicken and frozen peas.
• Taste and adjust the seasonings if needed.

Top with puff pastry

• Cut the puff pastry into rounds with a biscuit cutter or into squares.
• Arrange the pieces over the top of the filling.

Brush and season the crust

• Brush the puff pastry with the beaten egg.
• Sprinkle with fresh thyme, flaky salt and cracked black pepper.

Bake

• Bake at 220 °C for about 20 minutes, until the pastry is puffed and golden and the filling is bubbling.