Chicken Pot Pie Pastry (Print Version)

# Ingredients:

01 - 6 tbsp salted butter.
02 - 1 diced medium onion.
03 - 3 minced garlic cloves.
04 - 6 tbsp plain flour.
05 - 2 cups chicken stock.
06 - 1 cup whole milk.
07 - 1 tsp garlic powder.
08 - 1 tsp onion powder.
09 - 1/2 tsp table salt.
10 - 1/4 tsp ground black pepper.
11 - 1/4 tsp dried thyme leaves.
12 - 1 can (15 oz) frozen mixed peas and carrots.
13 - 2 cups chicken, cooked and shredded.
14 - 1 thawed puff pastry sheet.
15 - 1 egg combined with 1 tbsp water.
16 - Chopped parsley for sprinkling.

# Instructions:

01 - Set oven to heat up to 400°F (200°C).
02 - Butter goes into the pot, cook onions for 2 min, then stir in garlic for another 30 sec.
03 - Add flour and mix well, cooking briefly for half a minute.
04 - Pour broth slowly while whisking, do the same with milk. Let bubble for 2 min.
05 - Toss in the seasoning, then stir in your vegetables and chicken.
06 - Transfer mixture to an 8x8 pan, place puff pastry on top, and cut slits for steam.
07 - Paint with the egg mix, bake for 25–30 min till the crust turns golden brown.

# Notes:

01 - Pre-made puff pastry makes it quicker.
02 - The veggie and chicken mixture can be prepped before.
03 - Don't skip the cuts for steam.

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