Puff Pastry Chicken Pie (Print Version)

# Ingredients:

01 - 6 tablespoons of salted butter.
02 - 1 medium onion, chopped up.
03 - 3 minced garlic cloves.
04 - 6 tablespoons plain flour.
05 - 2 cups of chicken stock.
06 - 1 cup of milk.
07 - 1 teaspoon of garlic powder.
08 - 1 teaspoon onion powder.
09 - 1/2 teaspoon of salt.
10 - 1/4 teaspoon of ground black pepper.
11 - 1/4 teaspoon of dried thyme leaves.
12 - One 15-ounce bag of frozen carrots and peas mix.
13 - 2 cups shredded cooked chicken.
14 - 1 thawed frozen puff pastry sheet.
15 - 1 large egg mixed with 1 tablespoon of water.
16 - Fresh parsley to decorate.

# Instructions:

01 - Heat up your oven to 400°F.
02 - Let butter melt, toss in onion for a couple of minutes, then add garlic for half a minute.
03 - Stir in some flour and let it cook for 30 seconds.
04 - Pour in milk and stock a little at a time while whisking. Let it bubble for 2 minutes.
05 - Mix in your spices, then toss in the veggies and chicken.
06 - Transfer to an 8x8 pan, lay the puff pastry on top, and add a few slits.
07 - Brush the top layer with egg mixture, then bake for 25 to 30 minutes until it's golden brown.

# Notes:

01 - Speed things up by using ready-to-go puff pastry.
02 - You can prep the filling earlier.
03 - Make sure to cut vents in the puff pastry for steam release.

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