1. Preheat your oven to 400°F (200°C).
2. In a large skillet over medium heat, melt the butter. Add the diced onion, garlic, carrots, and celery. Cook until the vegetables are soft and the onions translucent, about 5-7 minutes.
3. Stir in the flour, and cook for another minute to remove the raw flour taste. Gradually whisk in the chicken broth followed by the milk. Keep whisking and cook for a few minutes until the sauce has thickened.
4. Add the cooked chicken and frozen peas to the skillet. Stir well to combine. Season the mixture with salt and pepper to taste. Simmer the filling for another 5 minutes, then remove from heat.
5. Transfer the chicken mixture to a suitable casserole dish. Take your sheet of puff pastry and lay it over the top of the filling. Trim any excess pastry and press down the edges to seal.
6. Make a few slits in the pastry top to allow the steam to escape. Brush the pastry with the beaten egg to get a nice golden color upon baking.
7. Bake in the preheated oven for about 25-30 minutes or until the puff pastry is puffed and golden brown.
8. Remove from the oven and let it rest for 5 minutes before serving to allow the filling to set slightly.
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Enjoy your Chicken Pot Pie Casserole with a lovely side or a simple salad for a truly satisfying meal.
