Chicken Pot Pie Nouveau

• porções: 4 servings

Ingredientes

8 ounces cooked chicken breast, cut into 1× 3-inch strips (2 cups)

2 cups sliced carrots (¼-inch-thick rounds)

2 to 2½ cups Berta’s Chicken Stock or canned broth

2 tablespoons unbleached all-purpose flour

4 sprigs fresh rosemary

1 egg

½ recipe Adrienne’s Rough Puff Pastry

1 cup tiny pearl onions

2 tablespoons unsalted butter

4 ounces sugar snap peas, cut diagonally in half

1 teaspoon water