Chicken and Parsnip Pot Pie

Ingredients

• Puff pastry (1 sheet, thawed)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Milk (1 cup)
• Chicken broth (2 cups)
• All (purpose flour - 1/4 cup)
• Butter (4 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1, diced)
• Frozen peas (1 cup)
• Carrots (2, peeled and diced)
• Parsnips (4, peeled and diced)
• Chicken breasts (2, boneless and skinless, diced)

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the diced onion, minced garlic, parsnips, and carrots. Cook until the vegetables are tender.
4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes.
5. Gradually whisk in the chicken broth and milk. Bring to a simmer and cook until the sauce thickens.
6. Stir in the cooked chicken, frozen peas, thyme, salt, and pepper. Remove from heat.
7. Transfer the mixture to a 9-inch pie dish.
8. Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling and press the edges to seal.
9. Cut a few slits in the pastry to allow steam to escape.
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.