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Preheat the oven to 400°F and melt the butter in a large skillet or Dutch oven
Add the diced onion, celery and carrot and cook over medium heat until the veggies begin to lightly brown
Add the minced garlic, thyme, tarragon, salt and pepper. Stir well and cook another 2-3 minutes
Whisk in the flour until it's fully mixed with the butter then stir frequently over low heat for 3 minutes
Slowly add in the chicken stock while whisking to prevent lumps. Add in the bay leaf and bring mixture to a boil while stirring frequently
Once the mixture boils then turn it down to a simmer and cook 5 more minutes
While the pot pie mixture is simmering, pull the chicken. Add the chicken and peas to the mixture
Either leave the pot pie mixture in the pan it cooked in or transfer it to an oven safe dish then cover the top of it with the slightly rolled out puff pastry
Egg wash the top of the pastry then bake for 20 minutes
Serve hot and enjoy!