Chicken Pot Pie with Puff Pastry Crust Chicken and Vegetable Pie

Preheat the oven to 200°C. Thaw the puff pastry sheet at room temperature for 15 minutes.

Cut the chicken thighs into 2 cm cubes. Peel and dice the carrots and onion. Mince the garlic.

Melt the butter in a large oven-safe skillet over medium heat. Add the chicken and cook for 5–6 minutes until golden and cooked through (internal temperature 75°C). Transfer to a plate.

Add the onion and carrots to the same skillet and sauté for 4–5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.

Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth and milk, stirring constantly. Add thyme, salt, and pepper. Simmer for 3–4 minutes until the sauce thickens and coats the back of a spoon.

Stir in the frozen peas and return the chicken to the skillet. Remove from heat.

Roll out the puff pastry to fit the skillet, lay it over the filling, and press the edges to seal. Cut a few slits in the top for steam. Beat the egg and brush it over the pastry.

Bake for 20–25 minutes until the pastry is puffed and golden brown. Let cool for 5 minutes before serving.