Hearty Chicken Pot Pie

Ingredients

• Puff pastry (1 sheet)
• Salt and pepper (to taste)
• Milk (1 cup)
• Chicken broth (1 cup)
• All-purpose flour (1/3 cup)
• Unsalted butter (4 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Frozen mixed vegetables (2 cups)
• Chicken breasts (2 cups, cooked and shredded)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat.
3. Add the diced onion and minced garlic. Sauté until the onion becomes translucent.
4. Stir in the flour and continue to cook for 1-2 minutes, until the mixture turns a light golden color.
5. Slowly whisk in the chicken broth, followed by the milk. Continue to cook on medium heat until the sauce thickens.
6. Add the shredded chicken and frozen mixed vegetables to the skillet. Season with salt and pepper to taste. Stir well to combine.
7. Pour the chicken and vegetable mixture into a 9-inch pie dish.
8. Roll out the puff pastry sheet to fit the top of the pie dish. Gently place the puff pastry over the filling, pressing down on the edges to seal.
9. Cut a few slits in the top of the puff pastry to allow steam to escape.
10. Bake for 30-35 minutes, until the puff pastry is golden brown and the filling is bubbling.
11. Allow the pie to cool for a few minutes before serving. This will help the filling to set and make it easier to slice.