Instructions

1. Preheat the oven to 400F.
2. In a large (preferably ovenproof) skillet, melt 2 tablespoons butter over medium heat. Saute the carrots, celery and shallots until they begin to soften, then add the mushrooms. Saute until the mushrooms have released their water, then add the chicken or turkey, leaves from 5-6 sprigs of thyme, salt and pepper. Cook, stirring occasionally, for 15-20 minutes, until the vegetables are tender and any water has evaporated off. Transfer to a bowl and wipe out the skillet (or if your skillet isn’t ovenproof, transfer to a 2 quart baking dish).
3. Return the skillet to medium heat and melt one tablespoon of butter. Add the 1/2 cup of milk and 1/2 cup of stock. Then, whisking steadily, add the flour to the skillet one tablespoon at a time.
4. Cook for 1-2 minutes until the mixture begins to form a paste, then whisk in the remaining 1-1/2 cups stock, a half-cup at a time. Cook, whisking constantly, until the gravy has thickened and coats the back of a spoon. Add salt and pepper to taste, as well as the leaves of 2 sprigs of thyme.
5. Melt the remaining tablespoon of butter in a separate pot or bowl. Transfer the meat and vegetables to the skillet and fold in the sauce (or, if using a baking dish, transfer the sauce to the baking dish and stir to combine). Top the skillet or baking dish with the puff pastry, then brush with the last tablespoon of butter. Arrange the remaining sprigs of thyme on the puff pastry.
6. Using a sharp paring knife, cut a X into the center of the puff pastry. Place the skillet or baking dish on a baking sheet (to catch any drips), then bake, uncovered, for 30-35 minutes, until the dough puffs up and turns golden.