Poach the Chicken (if not using rotisserie): Place chicken breasts in a medium saucepan and cover with 3 cups of water. Add bay leaf, lemon slices, peppercorns, salt, and fresh thyme. Bring to a simmer and let the chicken poach for about 15-20 minutes, or until it’s cooked through and reaches an internal temperature of 165°F. Remove the chicken from the water, let it cool slightly, then shred or chop it into bite-sized pieces.
Preheat your oven to 400°F.
In a large skillet, melt 5 tablespoons of Challenge Salted Butter over medium heat. Add the diced onion, celery, carrots, and potatoes. Sauté for 8-10 minutes, until the vegetables begin to soften and the onions turn translucent.
Add in the minced garlic and cook for another 1-2 minutes until fragrant. If using, pour in the wine and let it simmer for another 2 minutes to cook off the alcohol.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to form a roux. Slowly pour in the chicken stock, stirring continuously to avoid lumps. Gradually add the milk, stirring as you go until the sauce thickens—about 5-7 minutes. The mixture should be creamy and coat the back of a spoon.
Stir in the shredded chicken, salt, pepper, paprika, frozen peas, and fresh herbs.
Transfer the filling to a casserole dish. If your skillet is oven-proof, you can skip the transfer and proceed with the same pan. Roll out the puff pastry and gently place it over the filling, tucking the edges under or crimping as desired. Cut a few slits in the center of the pastry to allow steam to escape.
Brush the puff pastry with the beaten egg.
Place the pot pie on a baking sheet and transfer to the oven for 30-35 minutes, or until the pastry is golden and cooked through. If the edges start to brown too quickly, cover them with foil to prevent burning.
Let the pot pie cool for 5-10 minutes before serving.
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