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Preheat your oven to 375.
In a large skillet, add 2 Tbs. Extra virgin olive oil over a medium high heat. Add the onions and carrots, along with a pinch of salt. Sauté roughly five minutes, until the veggies start to get tender. Add the garlic, broccoli, another pinch of salt; sauté another two minutes, until the broccoli turns bright green. Add a splash of water if needed.
Remove the veggies from the pan and set aside while you make the sauce.
Back in the skillet, melt the butter over a medium heat. Add the flour and whisk until smooth, just a few seconds. Add the wine and whisk for a few more seconds, then the stock and milk, slowly. Keep whisking until it becomes a silky sauce, about a minute. Add a pinch of salt.
Add the chopped chicken to the sauce, along with the reserved veggies. Toss to coat everything together.
Transfer to a casserole dish, then sprinkle the cheese over the top. Place the thawed puff pastry over the casserole dish, brushing with the egg wash. Place into the oven for about 20-25 minutes, or until the pastry is puffed and golden brown.
Let it rest for a few minutes to set, then garnish with parsley (if desired). Slice and serve!
Serves four.