Pea and Chicken Pot Pie

Ingredients

• Puff pastry (1 sheet, thawed)
• Butter (2 tablespoons)
• Onion (1 medium, diced)
• Carrots (2 medium, diced)
• Garlic (2 cloves, minced)
• All-purpose flour (1/4 cup)
• Chicken broth (1 cup)
• Milk (1/2 cup)
• Frozen peas (1 cup)
• Chicken breast (2 cups, cooked and shredded)
• Fresh thyme (1 teaspoon, chopped)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat until bubbly.
3. Add the diced onion and carrots to the skillet, cooking until the vegetables are tender, approximately 5 minutes.
4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
5. Sprinkle the flour over the mixture and stir well to combine, cooking for another 1-2 minutes to remove the raw flour taste.
6. Gradually whisk in the chicken broth and milk, ensuring there are no lumps in the mixture.
7. Add the shredded chicken, frozen peas, thyme, salt, and pepper to the skillet. Mix well and let simmer for 5-7 minutes, or until the sauce has thickened to your liking.
8. Transfer the chicken and vegetable mixture to a 9-inch pie dish, spreading it evenly.
9. Roll out the puff pastry sheet to cover the top of the pie dish. Place it over the filling, pressing the edges to seal securely.
10. Cut a few slits in the top of the pastry to allow steam to escape during baking.
11. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling up.
12. Remove from the oven and allow to cool for a few minutes before serving to let the filling set.