Pea and Chicken Pot Pie

Ingredients

• Puff pastry - 1 sheet, thawed
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Milk - 1 cup
• Chicken broth - 2 cups
• All - purpose flour - 1/4 cup
• Butter - 4 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Carrots - 2 medium, diced
• Frozen peas - 1 cup
• Chicken breast - 2 cups, 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, carrots, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the flour and cook for an additional 1-2 minutes.
5. Gradually whisk in the chicken broth and milk, making sure there are no lumps.
6. Add the shredded chicken, frozen peas, thyme, salt, and pepper. Stir well to combine.
7. Simmer the mixture for 5-7 minutes, or until the sauce has thickened.
8. Transfer the mixture to a 9-inch pie dish.
9. Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling, pressing the edges to seal.
10. Cut a few slits on the top of the pastry to allow steam to escape.
11. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
12. Remove from the oven and let it cool for a few minutes before serving.