Crust:

1 ¼ cup all-purpose flour

½ teaspoon kosher salt

½ cup (1 stick) cold butter, cubed

1 egg yolk

2–3 tablespoons milk of choice

Optional: 1–2 teaspoons fresh thyme or rosemary, chopped

Chicken:

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breast, cut into cubes

1 teaspoon kosher salt

Freshly ground black pepper

Filling:

3 tablespoons butter

½ medium yellow onion, diced

2 stalks celery, diced

2–3 large carrots, diced (about 1 cup)

3 garlic cloves, minced

2–3 teaspoons fresh thyme leaves

⅓ cup all-purpose flour

½ cup heavy cream

1 ¾ cups low-sodium chicken broth, plus more as needed

1 teaspoon kosher salt

Freshly ground black pepper

1 cup frozen peas, thawed

For Brushing & Garnish:

1–2 tablespoons heavy cream

Flaky sea salt

Fresh thyme leaves

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1. Prepare the Crust

Cut butter into small cubes and chill in the freezer for 15–30 minutes.
In a food processor, combine flour and salt. Pulse to mix.
Add cold butter and pulse until mixture resembles small peas.
Add egg yolk, milk, and herbs (if using). Pulse until dough comes together. Adjust milk or flour as needed.
Form dough into a disk, wrap in plastic, and chill 30 minutes to 1 hour.

2. Cook the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat.
Add chicken cubes, season with salt and pepper, and cook until lightly browned but not fully cooked. Set aside.

3. Prepare the Filling

Reduce heat to medium and melt butter in the same skillet.
Add onion, celery, and carrots; sauté until softened, about 5 minutes.
Stir in garlic and thyme for 1 minute.
Sprinkle flour over vegetables, stirring to coat.
Slowly add heavy cream and chicken broth, whisking to remove lumps.
Stir in chicken and peas; simmer on medium-low until thickened, about 10 minutes. Adjust seasoning.

4. Assemble the Pot Pie

Preheat oven to 425°F (220°C).
Roll out chilled dough into a 10–11 inch circle.
Carefully place dough over skillet filling. Crimp edges with a fork and cut a few slits in the top.
Brush crust with heavy cream.

5. Bake

Shortcut 1: Use 2 cups of pre-cooked shredded or chopped chicken to save time.
Shortcut 2: Substitute store-bought puff pastry for the homemade crust. Roll to size, trim edges, crimp, brush with milk, and bake as directed.
Shortcut 3: Use 2 cups of frozen mixed vegetables instead of fresh carrots and peas.
Make Ahead: Prep crust, chicken, and veggies separately, then assemble the day before baking.
Freezer Friendly: Assemble the pot pie, wrap in foil (before brushing with cream), and freeze up to 2 months. Defrost in the fridge before baking or bake from frozen, adding 30 minutes covered with foil, then bake uncovered until golden.