Kirk's Cooking and Cocktails

1 Preheat the oven to 425°.
2 (For rotisserie chicken, skip to step 5.) If making your own chicken, season two breasts with salt, pepper, and garlic powder.
3 Heat your cast iron (or other oven-safe pan) over medium heat.  Add 1 Tbsp. Oil and 1 Tbsp. Butter.
4 Once melted, add the chicken and cook each side for about 5 minutes; the chicken should be 167°. Remove and set aside to cool.  Then shred.
5 For the filling, melt the stick of butter.
6 Add the onion, celery, and carrots and cook until soft (about 5-7 minutes).
7 Slowly add in the flour, whisking in to avoid clumping.
8 While you continue to stir, add the salt and pepper, celery salt, and garlic powder; mix together and cook for 2 minutes.
9 Slowly incorporate the milk and then the chicken stock.
10 Add the peas, corn, and shredded chicken.
11 Top with the puff pastry or crust. Score with an X to allow moisture out while baking
12 Whisk an egg with 1 Tbsp. water and baste the top of the puff pastry.
13 Bake for 25 minutes and remove to cool.
14 Enjoy!