Yield: 4 Servings

Adapted from: Food Network

If your favorite part of the chicken pot pie is the crust, we’ve got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.

• Nonstick cooking spray, for the pan
• 3TBS unsalted butter
• 2tsp fresh thyme leaves, chopped
• ⅓cup AP flour, plus more for dusting
• 3cups low-sodium chicken broth
• Kosher salt and freshly ground black pepper
• 1rotisserie chicken, skin discarded, and meat shredded (about 3 cups)
• 114-oz bag frozen pearl onions, thawed
• 2large carrots, sliced into thin half-moons
• 2stalks celery, finely diced
• 217.3-oz packages puff pastry (4 sheets)
• 1large egg, beaten with a splash of water

Preheat the oven to 400°F. Line and spray a half-sheet pan with cooking spray or coat lightly with vegetable oil.

Melt the butter with the thyme in a small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute.

Pour in the chicken broth, whisking constantly until smooth. Stir in 2 tsp salt and a few grinds of black pepper and bring to a boil.

Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.

Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine, set aside.

Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.

Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden-brown, 35 to 40 minutes.

Let sit 5 to 10 minutes and serve.