Chicken Pot Pie Pastry (Print Version)

# Ingredients:

01 - 6 tablespoons of butter that’s already salted.
02 - 1 medium onion, chopped into small cubes.
03 - 3 garlic cloves, finely chopped.
04 - 6 tablespoons of plain flour.
05 - 2 cups of chicken stock.
06 - 1 cup of regular milk.
07 - 1 teaspoon garlic powder.
08 - 1 teaspoon onion powder.
09 - 1/2 teaspoon salt.
10 - 1/4 teaspoon ground black pepper.
11 - 1/4 teaspoon thyme that’s dried.
12 - 15 ounces of a mix of frozen peas and carrots.
13 - 2 cups of chicken, already cooked and shredded.
14 - 1 sheet of puff pastry, thawed from frozen.
15 - 1 large egg mixed with 1 tablespoon of water.
16 - Fresh parsley for sprinkling on top.

# Instructions:

01 - Get your oven warmed up to 400°F.
02 - Melt the butter, cook onions for a couple of minutes, then toss in the garlic for half a minute.
03 - Stir in the flour and cook it for around 30 seconds.
04 - Little by little, pour in the chicken broth and milk while whisking the whole time. Let it boil for 2 minutes.
05 - Mix in your seasonings, then stir in the veggies and chicken.
06 - Pour the mixture into an 8x8 dish, lay the puff pastry on top, and cut small slits for steam to escape.
07 - Brush the top with egg wash and pop it in the oven for 25-30 minutes until it’s golden brown.

# Notes:

01 - Puff pastry from the store saves a lot of time.
02 - You can make the filling ahead of time.
03 - Cut a couple of slits in the pastry for steam.

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