First, make your puff pastry, or if using store bought thaw by leaving it out for at least 1 hour.

In a food processor, add the flour and half the butter and pulse 10 times until the butter is incorporated.

Add remaining butter, pulse a couple times, then add the ice water.

Pulse a few more times just until everything comes together then move the dough to a well floured surface.

Knead 5-6 times then use a rolling pin to roll out the dough into a rectangle large enough to cover the skillet or baking dish you're cooking the pot pie in.

Gently fold the dough in half, then in half again. Cover with plastic wrap and refrigerate for at least 30 minutes before baking.

Next, we’re going to boil or microwave the potatoes to ensure they’re cooked through in the pie.

You can boil them for 8-10 minutes or microwave for 3-4 minutes until they’re tender.

They can still be a bit hard in the center, as they will cook a bit in the pie. Chop into small bite sized chunks.

Preheat the oven to 425 degrees.

In a large, oven safe skillet, heat the oil & butter over medium heat.

If you don’t have an oven safe skillet, you can transfer the mixture to a baking dish before add the puff pastry and baking.

Add the onion, garlic and celery and stir for about 5 minutes.

Add the seasonings & herbs. Stir in for 1 minute.

Add the flour and stir until combined.

Whisk in the chicken broth and half and half until smooth.

Bring to a simmer until thickened, about 2 minutes.

Stir in the chicken, potatoes, and frozen peas and carrots until fully combined.

Top with the puff pastry to form a crust on top of the pie and brush with egg wash.

Sprinkle with grated parmesan cheese and sea salt.

Bake for 25-30 minutes or until browned and the pastry is cooked through.

Make sure the bottom layer of pastry is cooked before serving!