Easy Chicken Pot Pie

Instructions

Click to mark complete

1. - Preheat oven to 400°F. Prepare 13 in. x 9 in. baking pan with butter or vegetable pan spray.
2. - Thaw puff pastry at room temperature according to package directions.
3. - Meanwhile, in large skillet, melt butter over medium-high heat. Add frozen carrots and onions; cook 3-4 minutes or until thawed. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in chicken broth, milk and thyme. Bring to a simmer and cook 3-5 minutes until thick, stirring often. Add chicken and peas; cook 2-3 minutes or until heated through. Stir in parsley, salt and pepper. Let cool 5 minutes, then spoon mixture into prepared pan.
4. - Unfold puff pastry sheet and roll out to a slightly larger rectangle, about 9-1/2 x 10-1/2 inches. Cut 1/2 in. wide strips lengthwise. Place pastry strips diagonally on filling, weaving in a lattice pattern. Refrigerate 10 minutes (could try and skip this step). Brush pastry strips with egg wash.
5. - Bake 25 to 30 minutes or until pastry is lightly browned and filling is bubbly. Let cool 5 minutes before serving. Serve warm.