CHICKEN - Easy Chicken Pot Pie
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| 1/2 c | butter, melted |
| 1/2 c | flour |
| 3 c | chicken stock |
| 1 tsp | dried thyme |
| 2 | garlic cloves, pressed |
| 1 tsp | salt |
| 1/2 tsp | ground blk pepper |
| 3 c | diced cooked chicken breasts |
| 1 c | milk |
| 1 tsp | onion powder |
| 2 c | frozen mixed peas |
| carrots | |
| 1/2 pkg | frozen puff pastry sheets,, (1 sheet), thawed |
| 1 | egg |
| 1tbsp | water |
Preheat oven to 375. Add butter and flour to casserole, whisk until smooth. Cook over med-high heat 6-8 min or until mixture is light golden brown, whisking occasionally. Add stock, whisking constantly until smooth. Add thyme, pressed garlic, salt and pepper to casserole. Simmer, uncovered, 6-8 minutes or until sauce is thickened. Remove from heat. Stir in chicken and milk
Meanwhile, add onion powder, frozen vegetables and chicken mixture to deep covered baker; mix well. Unfold pastry onto lightly floured surface; seal seams and roll to an 11 1/2 in length. Score pastry lengthwise in half and then crosswise into four rectangles to make eight rectangles. Do not cut all the way through pastry. Lay pastry over filling; press edges against sides of baker to seal. Trim excess pastry. Whisk together egg and water; lightly brush over pastry.
Bake, uncovered, 35-40 minutes or until pastry is golden brown. Remove baker from oven; let stand uncovered, 10 minutes before serving.
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