Ingredients:
- 1 sheet frozen puff pastry, thawed
- 1⅓ cups frozen peas and carrots
- ⅔ cup frozen corn kernels
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 teaspoon dried thyme, crumbled
- 2 cups diced cooked chicken
- Salt and ground black pepper to taste
Instructions:
Preheat your oven to 375°F (190°C). Using a pizza cutter, cut the puff pastry into 8 equal strips. Weave the strips into a lattice pattern and place on a greased baking sheet. Bake until lightly golden, 10-15 minutes. Remove and set aside. In a microwave-safe bowl, cook frozen peas, carrots, and corn until tender-crisp, 5-10 minutes. In a skillet, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, ensuring a smooth consistency. Add thyme and continue cooking until thickened, stirring constantly. Fold in cooked vegetables and diced chicken. Season with salt and pepper. Cook until heated through, 5-7 minutes, stirring often. Transfer the chicken mixture to a 2-quart baking dish. Top with the baked pastry lattice. Bake until the crust is golden brown, 10-15 minutes. Serve warm and enjoy this comforting, homemade chicken pot pie bake!
