Making Skillet Chicken Pot Pie With Puff Pastry is an easy and enjoyable process when you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, add the diced onion. Cook for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
4. Add Vegetables: Stir in the frozen mixed vegetables and cook for another 5 minutes, allowing them to heat through.
5. Create the Sauce: Sprinkle the flour over the vegetables and stir to combine. Gradually pour in the chicken broth and heavy cream, stirring constantly. Bring to a simmer and cook until the mixture thickens slightly.
6. Season the Filling: Add the cooked chicken back into the skillet, along with the thyme and rosemary. Stir to combine, and adjust seasoning as necessary.
7. Assemble: Remove the skillet from heat. Roll out the thawed puff pastry over the top of the filling, tucking the edges inside the skillet. Make a few slits in the pastry to allow steam to escape.
8. Egg Wash: Brush the top of the puff pastry with the beaten egg to achieve a golden brown color when baked.
9. Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the pastry is puffed and golden brown.
10. Cool and Serve: Once baked, let the pot pie cool for a few minutes before serving. Slice and enjoy!