Chicken pot pie

Ingredients

• 1 lbChicken breasts, diced
• 1 sheetPuff pastry, thawed
• 2Carrots, diced
• 1 cupFrozen peas
• 1Yellow onion, diced
• 2 clovesGarlic, minced
• 1/4 cupButter
• 1/3 cupAll-purpose flour
• 2 cupsChicken broth
• 3/4 cupMilk
• 1 tbspFresh thyme
• 1Egg, beaten, for glaze
• Salt and pepper

Method

1. 1

   Heat the oven to 400°F. Melt the butter in a pot over medium and cook the onion and carrots until soft, 6 minutes, then add the garlic and chicken and cook until the chicken is white on all sides.

2. 2

   Stir in the flour and cook 1 minute, then gradually whisk in the broth and milk and simmer until thickened, about 5 minutes. Add the peas, thyme, salt, and pepper.

3. 3

   Pour the filling into a baking dish, lay the puff pastry over the top, trim, and cut a few vents. Brush with beaten egg.

4. 4

   Bake until the pastry is puffed and deep golden, about 25 minutes. Rest 5 minutes before serving.