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Chicken Pot Pie

By Laura Vitale 

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1 Sheet Store-Bought Puff Pastry, thawed 

2 Large Carrots, peeled and diced

1 Large Onion, diced

2 Stalks of Celery, diced

1 ½ lb Boneless Skinless Chicken Thighs, cut into 1 inch pieces

3 cups Chicken Stock

1 cup Frozen Pearl Onions, thawed 

1 cup Frozen Peas, thawed 

1/3 cup Unsalted Butter

1/3 cup All Purpose Flour

½ cup Heavy Cream 

Salt and Pepper, to taste

2 Tbsp Olive Oil

1 Tbsp fresh thyme, chopped

1 Tbsp Fresh Parsley, chopped

1 Egg, beaten with 1 tbsp of water to make egg wash