Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Melt 3 tablespoons unsalted butter in a 10-inch oven-safe skillet over medium heat. Cook 1 diced medium yellow onion 4–5 minutes until soft and translucent — you want it sweet, not browned hard.

2. 2

   Sprinkle in 3 tablespoons all-purpose flour and stir 1 full minute so it tastes cooked, not raw. Gradually whisk in 2 cups low-sodium chicken broth and 1 cup whole milk. Simmer 4–5 minutes, stirring, until the sauce is creamy and coats a spoon.

3. 3

   Fold in 3 cups shredded cooked chicken, 1 cup frozen peas and carrots, 1 teaspoon dried thyme, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. The filling should look thick and stew-like — if it's soupy, simmer 2 more minutes. Take the skillet off the heat.

4. 4

   Lay 1 thawed puff pastry sheet over the filling; trim overhang, cut a few vents, and brush with 1 beaten egg. Bake 25–30 minutes until the pastry is deeply puffed and golden-brown and the filling bubbles at the edges. Rest 10 minutes before scooping. You want a flaky chicken pot pie with creamy filling — not a soggy pale crust or watery gravy underneath.