Chicken Pot Pie with Puff Pastry Crust

🧂Ingredients

• •2 cups cooked chicken, diced
• •1 cup frozen peas and carrots
• •½ cup butter
• •½ cup all-purpose flour
• •2 cups whole milk
• •2 cups chicken broth
• •¼ tsp dried thyme
• •Salt & pepper to taste
• •1 sheet store-bought puff pastry, thawed

👩‍🍳Instructions

1. 1

   Preheat oven to 400°F (200°C). Grease a deep 9-inch pie plate or casserole dish.

2. 2

   In a large saucepan melt butter over medium heat. Whisk in the flour and cook 1 minute.

3. 3

   Gradually whisk in milk and broth. Stir in thyme, salt, and pepper. Simmer until thickened, about 5 minutes.

4. 4

   Stir in chicken and the peas-and-carrots mix. Pour into the prepared dish.

5. 5

   Lay the puff pastry on top. Cut a few vents with a knife so steam can escape. Brush edges with water to help seal.

6. 6

   Bake 35 minutes until the crust is puffed and golden brown. Let rest 10 minutes before serving.