Not your typical Pot Pie! It's not just fancy, it is deeeelicious. It's easy, creamy and if you choose to add white wine, the flavor is mag-niffy-scent!! (I say that in my best French accent) If you don't choose to use white wine, the flavor is a little more traditional, which is also delectable! Go ahead, try it!
Chop up the Rotisserie chicken and set aside. Chop up the shallot, carrots and celery.
In a large cast iron skillet (I use a 13 inch), heat the olive oil over medium high heat, add the shallots, carrots and celery; sauté about 5-8 minutes, until they start to soften and brown in places. Season with a pinch of course salt, combine and then move the veggies out and cover to keep them warm. (I place them in the microwave)
Back in the skillet, melt your butter over medium heat. Once it is foaming, add the flour and continue whisking until it's smooth and becomes a golden brown color, about 30 seconds to a minute. Then slowly add in the white wine (or just use chicken stock if you don't want to use wine) and chopped thyme, whisking as it combines and becomes fragrant, about 30 seconds.Lightly season with salt and pepper, then gently pour in the chicken stock, whisking as it becomes a smooth sauce. Once all the stock is in, pour in the heavy cream and whisk another 30 seconds. Once it starts to bubble, turn it down to simmer, and let it gently bubble for 10 minutes. Taste it to see if it needs another pinch of salt or a grind of pepper?
While it's simmering, unroll your puff pastry, slice it making long strips and then slicing the other way making rectangles. Chop your parsley.
After 10 minutes, add the vegetables, chopped chicken, and chopped parsley. Stir until everything is covered in sauce.
Arrange the puff pastry shapes on top of the pot pie. I start with laying them around the outer edge and working in a circle, with a little overlap of the one I just lay down. Making sure the mixture is all covered. Brush the tops with a beaten egg, and bake 30-40 minutes, until the puff pastry is golden brown and lightly puffed.
Remove from oven and let it rest about 10 minutes, and then serve.