Roasted chicken thighs get diced into a velvety filling built on a slow butter-and-onion roux, loosened with chicken stock and joined by carrots, celery, peas, and fresh thyme beneath toasted panko breadcrumbs.
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Heat convection oven to 400°F.
Combine thighs and oil in bowl. Coat thighs with 1/4 cup olive oil. Season with salt and pepper. Transfer chicken to parchment-lined half sheet pan, skin side up, and for 20 to 25 minutes , until cooked through but still moist. After chicken has cooled enough to handle, remove and discard skin and bones. Cut chicken into large dice and set aside.
In 1-gallon pot, melt butter over medium flame. Add onion and sweat until translucent (about 10 minutes ). Stir in flour and continue to cook over low heat about 7-8 minutes , stirring constantly. Add chicken stock and over low heat for another 15 minutes , stirring occasionally.
Bring 1 gallon water to and add 1 tablespoon salt. Prepare ice bath. Blanch carrots and celery for 5 minutes in , salted water. Shock in ice water, drain, and set aside.
Add chicken, carrots, celery, peas, and fresh thyme to pot with chicken stock and continue to cook over low heat for an additional 5 minutes . Check seasoning and adjust if necessary.
Heat 10-inch sauté pan over low heat. Add Panko and remaining 2 tablespoons of oil. Carefully sauté Panko until golden brown. Add parsley and season lightly with salt and pepper, continuing to toast 2 minutes more.
Divide pot pie mixture equally between 8 bowls and top with breadcrumb mixture.
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