Chicken Pot Pie with Puff Pastry Crust

Steps

1. 1

   Heat the oven to 400°F with a rack in the middle. Thaw the puff pastry in the refrigerator overnight, or on the counter for about 40 minutes, until pliable but still cold.

2. 2

   Melt the butter in a 10-inch oven-safe skillet over medium heat. Add the onion, carrot and celery and cook until softened, about 8 minutes.

3. 3

   Sprinkle in the flour and thyme and stir constantly for 90 seconds to cook out the raw flour taste.

4. 4

   Slowly whisk in the stock, then the milk. Simmer, stirring often, until the sauce is thick enough to coat a spoon, 4 to 5 minutes.

5. 5

   Stir in the chicken and peas and season well with salt and pepper. If your skillet is not oven-safe, transfer the filling to a 2-quart baking dish.

6. 6

   Unfold the pastry and roll it just enough to cover the pan with a little overhang. Drape it over the filling, press the edges to the rim, brush with beaten egg and cut 4 short vents in the center.

7. 7

   Set the pan on a rimmed sheet pan and bake until the pastry is puffed and deep golden and the filling bubbles at the vents (165°F in the center), 25 to 30 minutes.

8. 8

   Let the pot pie rest for 10 minutes so the filling sets before serving.