Smoked Chicken Pot Pie with Crispy Puff Pastry Crust

In a large pan, sauté butter with thyme, chives, poultry seasoning, mushrooms, onions, carrots, and poblano until softened. Season with salt & pepper. Add in chicken broth, parsley, cream, and chicken. Simmer for 5-10 minutes. Then, add in the cornstarch slurry (cornstarch mixed with water). Bring to a boil and continue to stir until thickened. Remove from heat and stir in thawed peas.

Pour the mixture into a grill-proof 13 x 9” lasagna pan. Top with strips of puff pastry. Bake on the grill or in the oven at 400F (200C) until golden, approximately 35 minutes.