Chicken Pot Pie

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until onion is translucent.
3. Add chicken cubes to the skillet and cook until browned on all sides.
4. Stir in carrots, celery, potatoes, and peas. Cook for 5 minutes.
5. Sprinkle flour over the mixture and stir well to coat.
6. Gradually add chicken broth and milk, stirring constantly until the sauce thickens.
7. Season with salt, pepper, and thyme. Remove from heat.
8. Transfer the mixture to a baking dish.
9. Roll out puff pastry to cover the baking dish. Place over the filling and seal the edges.
10. Brush the pastry with beaten egg.
11. Cut small slits in the pastry to allow steam to escape.
12. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
13. Allow to cool slightly before serving.

Prep

• Thaw puff pastry in the refrigerator for at least 2 hours before use.