Spring Veg Chicken Pot Pie

This Spring Vegetable Chicken Pot Pie is a comforting dish filled with tender chicken and vibrant seasonal vegetables, all enveloped in a creamy sauce and topped with flaky puff pastry.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup peas
• 1 cup carrots, diced
• 1 cup asparagus, chopped
• 1 cup mushrooms, sliced
• 1/2 cup onion, diced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• Salt and pepper to taste
• 1 sheet puff pastry, thawed

Instructions:

Warm the oven up to 190C 375F

Melt the butter in a big pan over medium-low heat

Cook the onions until they become clear

Add the flour and cook for one to two minutes

Add the chicken broth and milk slowly while stirring all the time until the sauce gets thick

Its time to add the chicken, peas, carrots, asparagus, mushrooms, salt, and pepper

Combine well

Put the mix in a baking dish

Place the puff pastry sheet on top of the filling and cut off any extra if needed

Cut holes in the pastry to let air flow

Put it in the oven for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly

Enjoy while hot