Creamy Chicken Pot Pie

Instructions

1. Step 1: Preheat oven to 375°F (190°C).
2. Step 2: In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and potatoes. Cook until vegetables are tender, about 10 minutes.
3. Step 3: Add chicken to the skillet and cook until browned, about 5-7 minutes.
4. Step 4: Sprinkle flour over the chicken and vegetables, stirring to combine. Cook for 1 minute.
5. Step 5: Gradually stir in chicken broth and heavy cream. Bring mixture to a boil, then reduce heat and simmer for 5 minutes.
6. Step 6: Stir in thyme, salt, and pepper.
7. Step 7: Add frozen mixed vegetables to the skillet and stir to combine.
8. Step 8: Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
9. Step 9: Transfer the chicken and vegetable mixture to a 9x13 inch baking dish.
10. Step 10: Place the puff pastry over the filling, trimming edges to fit.
11. Step 11: Crimp edges to seal the pie and cut a few slits in the top to allow steam to escape.
12. Step 12: Brush the top of the pie with a little bit of water and cut a few slits in the top.
13. Step 13: Bake for 25-30 minutes, or until pastry is golden brown and filling is hot and bubbly.