Preheat oven to 425°F.

Wash and dry the fresh produce.

Slice potatoes, using a mandoline or knife, into very thin rounds. Coat the bottom of a large baking sheet pan with oil. Add potatoes in a single layer, and bake until tender; 15-20 minutes.

Meanwhile, peel, trim, and small dice the carrots. Transfer to a medium bowl.

Trim and discard ends of the celery; small dice and add to the bowl.

Peel and small dice the onions. Add to the bowl.

Heat a large pot over medium-high heat. Once the pot is hot, add oil and swirl to coat the bottom.

Add carrots, celery, onion, and spices to the pot. Cook, stirring occasionally, while you prep the chicken.

Cut chicken into bite-sized pieces and add to the pot with the vegetables. Cook, stirring occasionally, until vegetables are tender and chicken is cooked through, 7-9 minutes.

Add peas, corn, and flour, stirring to coat. Add broth and Worcestershire sauce; bring to a simmer and cook, stirring occasionally, until sauce has thickened, 4-5 minutes.

Finely grate Parmesan.

Carefully pour chicken and vegetable mixture into a large baking dish and use tongs to top with the sliced, par-baked, potatoes. Cover potatoes evenly with Parmesan.

Place in the oven and bake for 8 minutes, then increase oven temperature to broil on high. Broil for 2-3 minutes or until bubbly and potato topping is golden brown. Remove from oven and let rest 1-2 minutes.

To serve, divide pot pie between bowls. Enjoy!