How to prepare

Heat the oven to 200°C. Melt 30 g of the butter in a large ovenproof skillet over medium-high heat, season the chicken with 1/2 teaspoon of the salt, and cook for 5 to 6 minutes, turning once, until lightly golden and nearly cooked through. Transfer the chicken to a plate.

Add the remaining butter to the skillet. Add the onion, celery, and carrot and sauté for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the carrot begins to soften.

Sprinkle in the flour and stir continuously for 2 minutes, until it coats the vegetables and smells lightly nutty. Gradually whisk in the warm stock, then whisk in the cream until smooth.

Bring the sauce to a gentle simmer and cook for 4 to 5 minutes, stirring often, until it thickly coats a spoon. Stir in the remaining salt, pepper, thyme, peas, and reserved chicken; the chicken should register about 74°C at the center.

Remove the skillet from the heat and let the filling cool for 8 to 10 minutes, until it stops steaming vigorously. Lay the cold puff pastry over the skillet, trim any overhang to about 2 cm, and press the edge against the rim. Cut three small vents in the center.

Puff pastry lid fitted over a skillet of chicken pot pie filling with vents cut in the top

AI-generated image

Brush the pastry evenly with the beaten egg mixture. Bake for 25 to 30 minutes, until the pastry is deeply golden and the filling is bubbling at the vents.

Rest the pie for 10 minutes before serving so the sauce settles slightly while the crust remains crisp.

Golden chicken pot pie with flaky puff pastry crust in a skillet

AI-generated image

Why this recipe works

A flour-thickened aromatic base gives the filling body without making it stodgy, while a short simmer keeps the vegetables distinct and the chicken juicy. Baking the pastry separately on top lets it brown and flake while the sauce stays creamy.

Storage and reheating

How to store it

Cool leftovers within 2 hours, cover, and refrigerate for up to 3 days. For longer storage, freeze cooled portions in airtight containers for up to 2 months.

How to reheat it

Reheat individual portions in a 175°C oven until the filling reaches 74°C and the pastry is crisp, about 20 minutes. Microwave reheating is possible, but the crust will soften.