In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 1 cup of chopped shallots, carrots, and celery, cooking for about 5 minutes until the vegetables are tender and fragrant.

Sprinkle in 1/4 cup of all-purpose flour, whisking continuously for about 1-2 minutes until you have a light, golden roux. Then, pour in 1/2 cup of dry white wine along with 1 tablespoon of fresh tarragon.

Gradually add 2 cups of low-sodium chicken stock to the mixture while whisking steadily. Keep cooking for 5-7 minutes until the sauce thickens and bubbles gently.

Remove the skillet from the heat and fold in 2 cups of shredded rotisserie chicken, 1 cup of frozen peas, and a handful of chopped parsley for freshness.

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out 1 sheet of thawed puff pastry. Spoon the creamy filling into the dish, then lay the pastry over the top, sealing the edges.

Place the assembled French-Inspired Chicken Pot Pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and puffed.

Let it cool for 10 minutes before serving to allow the filling to set perfectly.