Puff pastry chicken pot pie

Ingredients

• 1½ lb boneless chicken breasts
• 1 sheet frozen puff pastry
• 2 cups frozen mixed vegetables
• 1 yellow onion
• 3 tbsp butter
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• ½ cup milk
• 1 egg
• 1 tsp dried thyme

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Method

1. Heat oven to 400°F. Poach the chicken in the broth 15 minutes; shred it and keep the broth.
2. Soften the onion in butter, stir in the flour, then whisk in the broth and milk until thick.
3. Add the chicken, vegetables and thyme; pour into a baking dish.
4. Top with the pastry, brush with beaten egg and bake 25 minutes until puffed.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer