Effortless Chicken Pot Pie

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 ⅓ cups frozen peas and carrots
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 2 cups milk
• 1 teaspoon crumbled dried thyme, or to taste
• 2 cups diced cooked chicken
• salt and ground black pepper to taste

Step 1

Warm your oven to 375°F (190°C). Take the puff pastry and cut it into 8 even strips using a pizza cutter or a sharp knife. Weave the strips into a lattice pattern and place it on a greased baking sheet. Pop it in the oven for about 10 to 15 minutes, just until it starts to turn golden. Once done, take it out and set it aside.

Step 2

Put the frozen peas, carrots, and corn into a microwave-safe bowl and heat them in the microwave until they’re cooked but still have a bit of firmness—this usually takes around 5 to 10 minutes.

Step 3

While the veggies are warming up, melt some butter in a skillet over medium heat. Stir in the flour and cook it for about a minute. Slowly pour in the milk, stirring constantly until the sauce is smooth. Add some thyme and keep cooking, stirring until everything thickens nicely. Toss in the cooked veggies and chicken, season with salt and pepper, and cook it all together for another 5 to 7 minutes until it’s heated through.

Step 4

Pour this hearty filling into a 2-quart baking dish, then gently lay the puff pastry lattice on top. Bake everything in the oven for another 10 to 15 minutes until the crust is beautifully golden. Let it cool for a few minutes before digging in!