Broccoli Cheddar Chicken Pot Pie

1. Preheat the oven to 400° F. 
2. Melt together butter, onion, and carrots in a large, oven-safe skillet with sides. Cook until fragrant, about 5 minutes. Add the garlic, thyme, paprika, and chili powder. Sprinkle over the flour and cook until golden, 2 minutes.
3. Gradually whisk in the broth until smooth. Add the broccoli and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium. Cook uncovered until the broccoli is tender, about 10 minutes. 
4. Mix in the salsa verde and milk. Let cook for 5 minutes until slightly thickened. Mix in the chicken and the cheese. Remove from the heat.
5. Roll the pastry out into a slightly larger square to fit your skillet. Mix the egg yolk with 1 tablespoon water, then brush the pastry all over with the beaten yolk. Lay the pastry over the chicken filling, tucking in the sides as needed. Bake until the pastry is deeply golden, about 30 minutes.
6. Top the pie with sea salt, then break into it and enjoy!