Preheat the oven to 200°C / 400°F (fan).

Line a 10 x 8 inch pie dish with one sheet of puff pastry. Trim any excess pastry.

Prick the base several times with a fork.

Cover the pastry with baking parchment and fill with baking beans. Blind bake for 10 minutes to prevent a soggy bottom. Remove from the oven and set aside.

In a large saucepan, add the chicken, carrots, potatoes, salt, pepper, thyme, and chicken stock.

Bring to a boil, then simmer for 15 minutes until the vegetables are tender. Turn off the heat.

In another saucepan, melt the butter over medium heat.

Add the chopped onion and cook for 5–6 minutes until soft.

Stir in the flour and whisk until it forms a smooth paste (roux). Cook for 1 minute.

Gradually add ladles of the chicken stock from the first pan, whisking constantly until smooth.

Pour in the milk and continue stirring while heating. The sauce will begin to thicken.

Add the cooked chicken and vegetables into the creamy sauce.

Stir in half the lemon juice, taste, then add the remaining lemon juice if desired.

Pour the creamy filling into the prepared pastry base.

Brush the pastry edges with egg wash and place the second pastry sheet on top.

Seal the edges, brush the top with egg wash, and cut small vents in the pastry.

Bake for 20–25 minutes until the crust is golden brown and crisp.

Allow the Creamy Chicken Pot Pie Recipe to cool slightly before serving.