Chef Dwight Smith's chicken pot pie recipe is the epitome of comfort food

This take on the classic chicken pot pie creamy roasted chicken topped with buttery puff pastry is a real crowd-pleaser. Equal parts warm and comforting, it brings me back to my childhood and eating dinner with my family during the winter. And for me, there's nothing better than breaking the golden crust on a freshly baked pie.

Ingredients

• 1 whole chicken
• 2 tbsp olive oil
• 2 tsp salt
• 2 tsp cracked black pepper
• 2 stalks celery, cut into -inch pieces
• 2 white onions, chopped medium
• 1 large carrot, cut into -inch cubes
• cup salted butter
• 2 bay leaves
• cup all-purpose flour
• 4 cups chicken stock
• cup 2% milk
• 3 sprigs thyme
• 3 sprigs rosemary
• 1 cup frozen peas
• 1 (200 g) block frozen puff pastry, thawed
• 1 large egg, beaten

Preparation

Adjust oven rack to lowest position and heat oven to 400 F.

Set a wire rack in a baking sheet. Rub chicken with olive oil and season with salt and pepper. Place on the prepared rack and roast for 50 minutes, or until the thickest part of the thigh reaches an internal temperature of 165 F. Let cool for 20 minutes, then remove and discard the skin and shred the meat into a bowl. (You can freeze the bones and use them to make chicken stock later.)

While the chicken is cooking, melt butter in a medium pot or saucepan set over medium heat. Add diced vegetables and cook for 3 to4 minutes, stirring frequently.

Add bay leaves and flour, and continue to stir. Cook for another 2 to 3 minutes, until the flour is combined with the vegetables.

Add chicken stock, milk, thyme and rosemary and bring to a simmer. Season with salt and pepper. Cook for 10 minutes over medium heat, stirring occasionally. Once the sauce has thickened, add peas and cook for another minute. Remove from heat.

Add shredded chicken to a 10-inch ovenproof skillet and pour vegetable mixture overtop. Mix well and set aside.

On a well-floured surface, roll out puff pastry into a 12-inch square about a inch thick. Carefully place pastry on top of the baking dish allowing 1 inch of overhang. Brush thoroughly with egg wash. Bake for about 20 minutes, until the top is golden brown.

Remove from the oven and let cool for 10 minutes before serving.

Serves 4 to5.

Produced in collaboration with CBC Creator Network.

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