It’s very important, when measuring the quality of this dish, to consider both the chicken and the “pie.” The former gets high marks: big chunks of breast meat and plenty of it. The “pie” consists of a fluffy, golden-brown puff-pastry top (flaky and chewy) covering the slow-cooked chicken and potatoes; homemade gravy (that’s salty and creamy, but not gooey); and fresh peas and carrots. It’s nothing too complicated, but the result is comfort food at its finest.