Chicken Pot Pie

Ingredients

• Puff pastry - 1 sheet, thawed
• Salt and pepper - To taste
• Milk - 1 cup
• Chicken broth - 2 cups
• All - purpose flour - 1/4 cup
• Butter - 4 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1, diced
• Frozen mixed vegetables - 2 cups
• Chicken breasts - 2, cooked and shredded

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat.
3. Add the diced onion and minced garlic, and cook until the onion is translucent.
4. Stir in the flour and cook for 1-2 minutes, until lightly golden.
5. Gradually whisk in the chicken broth and milk, and cook until the sauce thickens.
6. Add the shredded chicken and frozen mixed vegetables to the skillet, and season with salt and pepper.
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.
9. Place the puff pastry over the filling, and press the edges to seal.
10. Cut a few slits on the top to allow steam to escape.
11. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
12. Let it cool for a few minutes before serving.