Its a one-pot wonder.
Simply Recipes / Mihaela Kozaric Sebrek
Versatility is everything.
When your family requests agoodpot pie in the depths of winter, you want to deliver.
Simply Recipes / Mihaela Kozaric Sebrek
When time allows, I happily complicate things.
When it doesnt, this one-pot version is it.
Add the pastry before baking and add roughly 5 minutes to the bake time.
Simply Recipes / Mihaela Kozaric Sebrek
Remove a puff pastry sheet from the freezer and set it on the counter to thaw.
Set a 6-quart Dutch oven over medium-high heat.
Add the oil followed by the carrot, celery, onion, salt, and pepper.
Saute until the onions are almost translucent, 7 to 10 minutes.
Move the vegetables to a large bowl and add the peas and chicken to the same bowl.
Return the Dutch oven to medium heat.
Add the butter and melt until foamy.
Add the flour and stir continuously until the flour is fully incorporated and golden brown, about 1 minute.
Increase the heat to high.
Add the dill, thyme, garlic powder, broth, and 1 1/2 cups milk.
Cook, stirring frequently, until bubbling.
Reduce the heat to medium and simmer, stirring occasionally, until thickened slightly, about 5 minutes.
Remove from the heat.
Taste and add salt and pepper as needed.
Add the reserved vegetables and chicken to the sauce and stir to combine.
Unfold the thawed puff pastry.
With a sharp knife, cut two 2-inch slits in the center of the pastry for steam to escape.
If necessary, trim the corners so the pastry fits within your pot.
Place the pastry on top of the mixture in the Dutch oven.
Use any corner trimmings to patch the gaps around the inside edge of the Dutch oven.
Brush the top with milk.
Rest for 5 minutes before serving.
Store leftovers in an airtight container for up to 3 days.
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