# Components:
→ Filling
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1/4 cup all-purpose flour
07 - 2 cups cooked chicken breast, shredded
08 - 1 cup frozen peas
09 - 1 cup chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon dried sage
→ Bandaged Crust
15 - 1 sheet puff pastry, thawed
16 - 1 egg, beaten
17 - 2 black olives, sliced
# Preparation Steps:
01 - Set oven to 400°F and allow to preheat before beginning further steps.
02 - Melt unsalted butter in a large skillet over medium heat. Add diced onion, minced garlic, carrots, and celery. Sauté for 5 minutes until vegetables soften.
03 - Incorporate the all-purpose flour into the vegetable mixture, stirring continuously for 1 to 2 minutes to cook out the raw flavor.
04 - Gradually pour in chicken broth and milk, stirring constantly to prevent lumps. Cook for 3 to 4 minutes until the mixture shows noticeable thickening.
05 - Integrate shredded cooked chicken, frozen peas, salt, ground black pepper, dried thyme, and dried sage into the skillet. Simmer gently for 2 to 3 minutes. Remove pan from heat once fully combined.
06 - Transfer the hot filling evenly into a 9-inch round pie dish.
07 - On a lightly floured surface, roll out puff pastry until large enough to fit your pie dish. Use a sharp knife or pizza cutter to slice pastry into 1-inch wide strips.
08 - Arrange pastry strips across the filling in a crisscross fashion, leaving small gaps to simulate bandages.
09 - Position two black olive slices on one end for 'mummy eyes.' Brush pastry with beaten egg for shine.
10 - Place the pie in the oven and bake for 35 to 40 minutes until pastry is golden and crisp. Allow to cool for 10 minutes before serving.
