Sheet Pan Chicken Pot Pie

Ingredients:

• 2 lb boneless, skinless chicken breasts, pulled
• 4 cups mixed vegetables (carrots, peas, corn, green beans), frozen or fresh
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 sheet of puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss diced chicken and mixed vegetables with a bit of salt and pepper. Set aside.
3. In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until lightly browned.
4. Gradually whisk in the chicken broth and milk to the roux, ensuring there are no lumps. Continue stirring until the mixture thickens.
5. Season the sauce with salt, pepper, and dried thyme. Remove from heat.
6. Combine the chicken and vegetable mixture with the sauce, ensuring an even coating.
7. Transfer the entire mixture onto a sheet pan, spreading it out evenly.
8. Roll out the puff pastry sheet to fit the size of the sheet pan. Place it over the chicken and vegetable mixture, tucking in the edges.
9. Brush the puff pastry with the beaten egg to achieve a golden finish.
10. Using a sharp knife, make a few small slits in the puff pastry to allow steam to escape during baking.
11. Bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and the filling is bubbly.
12. Remove from the oven and let it cool for a few minutes before serving.