Preheat the oven to 375°F.

In a large skillet, melt the butter over medium heat.

Add the shallot, sage, and thyme and cook, stirring often, until the shallot is fragrant and the butter is lightly browned, 3-5 minutes.

Add the flour and cook until golden, 2 minutes.

Gradually whisk in the broth and milk and season with salt and pepper.

Bring to a boil then reduce the heat and bring to a simmer, whisking occasionally, until the sauce thickens slightly, 10-12 minutes.

Add the carrots and peas and cook until tender, 5 minutes.

Turn off the heat and add the chicken.

Add mixture to your buttered pie dish.

Unfold the puff pastry and gently roll it out on a lightly floured surface until it is slightly larger than your pie dish.

Place the pastry over your pie dish, securing the sides.

Brush lightly with egg and top with some flakey salt.

Bake until the pastry is golden brown and flakey, 40-45 minutes.

Let cool for a few minutes before serving.

Plate and top with parsley and enjoy :)