Quick and Easy Chicken Pot Pie

Ingredients 0/8

Step 1

Lightly heat your oven to 375°F (190°C). Take the puff pastry and cut it into 8 strips using a pizza cutter, then weave them into a lattice pattern. Place this on a greased baking sheet and pop it in the oven for about 10 to 15 minutes, just until it starts to turn golden. Take it out and set it aside for now.

Step 2

While the pastry is baking, put your frozen peas, carrots, and corn into a microwave-safe bowl and cook them until they're tender but still have a bit of bite—this usually takes around 5 to 10 minutes.

Step 3

Melt some butter in a skillet over medium heat. Stir in the flour and let it cook for about a minute. Slowly add the milk, stirring constantly until everything comes together smoothly. Toss in the thyme and keep cooking, stirring until the sauce thickens nicely. Then, mix in the cooked veggies and chicken, seasoning with salt and pepper to taste. Let it heat through, stirring often, for about 5 to 7 minutes.

Step 4

Pour the chicken and veggie mixture into a 2-quart baking dish, then gently lay your pastry lattice on top. Pop it back in the oven and bake until the crust turns a beautiful golden brown, about 10 to 15 minutes. Enjoy!