Golden Dome Chicken Pot Pie

Place the chicken breasts in a medium saucepan and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Poach the chicken for 18 to 22 minutes, until the internal temperature reaches 165 degrees Fahrenheit. Remove from the water and let cool for 10 minutes, then shred or chop into bite-sized pieces.

Preheat the oven to 400 degrees Fahrenheit.

In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables are softened but not browned. Add the garlic and cook for 30 seconds until fragrant.

Sprinkle the flour over the vegetables and stir continuously for 2 minutes. This cooks out the raw flour taste and creates a roux that will thicken the filling.

Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the milk and heavy cream, continuing to whisk until smooth. Bring the mixture to a gentle simmer and cook for 4 to 5 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon.

Remove from heat. Stir in the shredded chicken, frozen peas, salt, pepper, dried thyme, and ground sage. Taste and adjust seasoning as needed. The filling should be well-seasoned since the pastry on top is unseasoned.

Pour the filling into a 9x13-inch baking dish or divide among six individual oven-safe ramekins.

On a lightly floured surface, roll out the puff pastry until it is large enough to cover the baking dish with a 1-inch overhang on all sides. Drape the pastry over the filling and press the edges against the rim of the dish to seal. Cut 4 small slits in the center of the pastry to allow steam to escape.

Brush the entire surface of the pastry with the egg wash. This gives the crust its gorgeous golden-brown sheen.

Place the pot pie on a rimmed baking sheet to catch any drips. Bake for 25 to 30 minutes, until the pastry is puffed, deeply golden, and the filling is bubbling up through the steam vents.

Remove from the oven and let rest for 10 minutes before serving. The filling will be volcanic straight from the oven — the resting period allows it to set slightly and cool to an edible temperature.