Chicken Pot Pie

Ingredients (12)

• 3 cups cooked chicken, shredded
• 1 sheet puff pastry, thawed
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup frozen peas
• 4 tbsp butter
• 1/3 cup flour
• 2 cups chicken broth
• 3/4 cup heavy cream
• 1 tsp fresh thyme
• 1 egg, beaten

Steps

1. Heat the oven to 400°F. Melt the butter and cook the onion, carrot and celery 8 minutes until soft.
2. Stir in the flour and cook 1 minute. Whisk in the broth and cream; simmer until thick. Add the thyme, chicken and peas. Season well.
3. Pour into a deep pie dish or 9-inch skillet. Lay the pastry over, trim and crimp the edges, and cut a few vents. Brush with egg.
4. Bake 25 to 30 minutes until puffed and deep golden. Rest 10 minutes.