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 heat and cook the onion and carrots for about 6 minutes, until soft, 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 for about 25 minutes, until the pastry is puffed and deep golden and the filling is bubbling, with the chicken cooked through. Rest for 5 minutes before serving.