Step 1

Heat a grill to medium-high heat.

Step 2

Jumpstart the potatoes by microwaving. Pierce the potatoes all over with a fork in a microwave-safe dish. Microwave at full power for 5 minutes. Use tongs to flip and cook for an additional 5 minutes. Continue to microwave at 1-minute intervals, as needed, until the potatoes are fork-tender. Set aside to cool while you prep the filling mixture.

Step 3

Melt the butter in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, 10 to 12 minutes. Add the peas and carrots, garlic and thyme, and cook until fragrant, 1 to 2 minutes more. Sprinkle on the flour and cook for 2 minutes, or until the flour smells nutty and no longer looks dry. Add the chicken broth and stir, stir, stir until no lumps remain. Bring the potpie mixture to a simmer and cook until thickened like gravy, about 10 minutes. Remove the pan from the heat, add the chicken, season with salt, stir to combine and set aside to cool.

Step 4

When the potatoes are cool enough to handle, cut them in half lengthwise, scoop out the tender potato insides (leave about 1/8 inch of potato in the skins for structure) and set the potato skins on a rimmed baking dish. Spoon the potpie mixture into potato skins.

Step 5

Unfold the puff pastry onto a lightly floured surface and use a large circle cutter to cut 8 rounds of puff pastry. Move the rounds to a parchment-lined baking sheet.

Step 6

Cook the potato skins and puff pastry together on the grill. Bake until the puff pastry is golden brown and puffed, about 10 minutes and the potpie filling is bubbling. Top each potato skin with a puff pastry round just before serving.