Make a stress-free classic chicken pot pie with only 1 pot

Never seen puff pastry for sale in Japan. Nor a kilo of Asparagus either. Why not post recipe articles that we can cook here because all the ingredients are available to us?

Agree that many of the recipes posted here include ingredients not available in Japan, but puff pastry? Sorry, factchecker, even local supermarkets in Okinawa stock it. It's in the frozen food section. You can also often find frozen asparagus.

Doesn’t sound very stress-free or classic. Since thighs are more expensive here, I’d use the breast.

What Bertie said about the puff pastry.

450 gm leeks, 1k asparagus? This is not 'comfort food', it's a major economic investment (assuming you can even find the leeks at all).

If you're into making pies, pastry shouldn't be 'labour-intensive', unless you insist on puff or flaky pastry. For an everyday pie, shortcrust is perfectly acceptable and every bit as tasty. (And of course a lot cheaper than the frozen puff pastry which is always handy to have in the freezer just in case). Just whizz the flour, salt and fat up in the processor (or rub it through your fingers if you're a traditionalist, granted that does take a bit longer) then trickle a little less iced water than you think is needed to pull the pastry together. Easy peasy pie. (If you have to 'pull out' the processor, you need to rearrange your kitchen - labour-saving devices don't work if dragging them out from the back of the cupboard is a hassle.)

The idea of cooking the pastry separately from the pie sounds weird and unnecessarily labour-intensive to me. A pie crust that is crisp on the top and has incorporated some of the filling underneath is a Very Good Thing. Otherwise it's not a pie-crust, it's just a thick water biscuit plonked on top.

Kudos, however, to whoever wrote the recipe and used proper measurements instead of cups of asparagus.

4 tbs of butter, by the way, is about 60gm (56.7 to be exact): 1 cup of frozen peas is about 150 gm.