Buttermilk Puff Pastry Chicken Pot Pie

• 3 c shredded or diced leftover chicken
• 4 carrots, peeled and cubed
• 1 medium red onion, thinly sliced
• 3 small watermelon radishes, scrubbed and ends trimmed, cut into small wedges
• 2 tbsp all-purpose flour, plus more for surface
• 1 c chicken broth (homemade, if you have it)
• 1 c whole buttermilk
• 3 tbsp grass-fed butter
• 2 tsp fresh thyme leaves
• ¼ c chopped fresh flat-leaf parsley

hot sauce, to taste

kosher salt and freshly ground black pepper

• 1 sheet frozen puff pastry, such as Dufour brand, thawed in refrigerator
• 1 egg, lightly beaten

1. Unfold pastry and roll it out on a lightly floured work surface to ¼-inch thick. Use a festive cookie cutter to cut shapes in the dough, combining and rerolling scraps to use the whole thing. Transfer cutouts as you go to a parchment-lined baking sheet and refrigerate. Chill dough for 10-15 minutes should it become flabby, then continue to make and chill the remaining cutouts. Refrigerate until ready to use. Can be done up to 3 days in advance.