Ingredients
3 cups cooked chicken diced
4 tablespoons butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 cups frozen mixed vegetables peas, carrots, corn
1 sheet frozen puff pastry thawed
1 egg beaten
Method
- Preheat oven to 400°F and have a 9×13-inch baking dish or large oven-safe skillet ready.
- In a large skillet over medium heat, melt the butter and whisk in the flour, cooking for 1-2 minutes until it forms a paste.
- Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 5 minutes.
- Stir in the thyme, garlic powder, salt, pepper, cooked chicken, and frozen vegetables, mixing until everything is well combined and heated through.
- Pour the chicken mixture into your baking dish, lay the puff pastry over the top, trimming edges as needed, and brush with beaten egg.
- Cut a few slits in the pastry to vent steam, then bake for 20-25 minutes until the pastry is golden brown and puffed.
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