Pot Pie Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). If using a deep-dish pie plate or individual ramekins, lightly butter them and set aside. If using puff pastry, allow to remain slightly chilled but pliable.

Sweat the vegetables

In a large ovenproof skillet or saucepan over medium heat, melt 3 tablespoons unsalted butter. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Make the roux

Sprinkle 1 cup all-purpose flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste. This forms the base of the gravy; do not let the flour brown.

Add liquids

Gradually whisk in 2 cups chicken broth, making sure to eliminate any lumps. Then whisk in 1 cup whole milk until the mixture thickens and becomes smooth, about 3–5 minutes. Bring the filling to a gentle simmer.

Finish the filling

Stir in 3 cups shredded cooked chicken, 3/4 cup frozen peas, 1 tablespoon fresh thyme leaves (or 1 tsp dried), 2 tablespoons chopped fresh parsley, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Simmer gently for 2–3 minutes to warm the peas and chicken and to let flavors meld. Taste and adjust seasoning if needed. Remove from heat.

Assemble with pastry

If using a single pie: pour the hot filling into the prepared pie plate. Unfold the thawed puff pastry sheet and lay it over the filling, tucking and crimping the edges to seal. Trim excess pastry and cut a few small vents in the top to allow steam to escape. If using individual ramekins: divide filling among ramekins, cover each with pastry, pressing edges to seal and making vents.

Egg wash and bake

Whisk 1 large egg with 1 teaspoon water. Brush the pastry lightly with the egg wash for a golden finish. Place the pie (or ramekins) on a baking sheet to catch any drips. Bake in the preheated 400°F (200°C) oven until the pastry is puffed and deep golden, about 22–30 minutes for puff pastry on a single pie (15–20 minutes for individual smaller pies). If the pastry browns too quickly, tent loosely with foil.

Rest and serve

Remove from oven and let rest 8–10 minutes before slicing (or 5 minutes for ramekins). This helps the filling set so it won't run when cut. Garnish with additional chopped parsley if desired and serve warm alongside the seasoned kettle chips.

While the pie bakes, place 6 oz plain kettle-style potato chips in a large bowl. Drizzle 1 teaspoon olive oil over the chips and toss very gently to coat — you want light coverage without breaking the chips.

In a small bowl, combine 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper. Sprinkle the seasoning mixture evenly over the oiled chips and toss gently to distribute.

Taste and adjust seasoning if necessary. Serve the seasoned kettle chips immediately alongside the pot pie so they remain crisp.