01 -
Season thighs with salt, pepper, and thyme. Roast at 375°F for 35 min until golden. Let cool, then shred.
02 -
Sauté onions in butter until soft. Add carrots, cook 5 min. Stir in flour to make roux.
03 -
Whisk in stock, then cream. Simmer until thickened. Stir in chicken and peas.
04 -
Pour filling into baking dish. Top with pastry. Brush with egg wash if desired.
05 -
Bake at 400°F for 25-30 min until golden and bubbling.
06 -
Let cool 10 min before serving - filling sets as it cools.