Chicken and Parsnip Pot Pie

Ingredients

Puff pastry

1 sheet, thawed

Salt

1 teaspoon, to taste

Black pepper

1/2 teaspoon, to taste

Dried thyme

1 teaspoon

Milk

1 cup

Chicken broth

1 cup

All-purpose flour

1/4 cup

Unsalted butter

3 tablespoons

Garlic

2 cloves, minced

Onion

1 medium, diced

Frozen peas

1 cup

Carrots

1 cup, diced

Parsnips

2 medium, diced

Chicken breasts

1 lb, diced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the unsalted butter over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the diced onion, minced garlic, diced parsnips, and diced carrots. Sauté until the vegetables are tender and fragrant, approximately 8-10 minutes.
4. Sprinkle the all-purpose flour over the sautéed vegetables and stir to coat, cooking for an additional 1-2 minutes to eliminate the raw flour taste.
5. Gradually whisk in the chicken broth and milk, bringing the mixture to a gentle simmer. Cook until the sauce thickens, about 3-5 minutes, stirring constantly to prevent lumps.
6. Stir in the cooked chicken, frozen peas, dried thyme, salt, and black pepper. Mix well and remove from heat.
7. Transfer the chicken and vegetable mixture into a 9-inch pie dish, spreading it evenly.
8. Roll out the puff pastry sheet to fit the top of the pie dish. Drape the pastry over the filling and press the edges to seal securely.
9. Cut a few slits in the pastry to allow steam to escape and create a beautiful design.
10. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
11. Let the pot pie cool for a few minutes before serving to allow the filling to set.
12. Serve warm and enjoy your comforting chicken and parsnip pot pie with a side of fresh salad or crusty bread.