Easy Weeknight Chicken Pot Pie

Ingredients

• 1 sheet puff pastry, thawed
• 1 egg (for wash)
• 3 cups cooked chicken, diced
• 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn)
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp thyme
• Salt and pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Melt butter in a large skillet or oven-safe pot. Whisk in flour and cook 1 minute.

3. 3

   Slowly whisk in broth and cream. Simmer until thickened.

4. 4

   Stir in chicken, frozen vegetables, thyme, salt, and pepper. Remove from heat.

5. 5

   Pour into a pie dish (if not using oven-safe skillet).

6. 6

   Top with puff pastry sheet, cutting slits for steam.

7. 7

   Brush pastry with beaten egg.

8. 8

   Bake for 25-30 minutes until pastry is puffed and golden.