Dutch Chicken Pie

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish and set it aside.

2. In a large skillet, sauté the chopped onions and minced garlic over medium heat until fragrant and translucent.

3. Add the shredded chicken and mixed vegetables to the skillet, stirring to combine the ingredients evenly.

4. Sprinkle the flour over the chicken and vegetable mixture in the skillet. Stir well to coat all the ingredients with the flour.

5. Slowly pour in the chicken broth and milk while continuously stirring. Allow the mixture to simmer and thicken, usually for about 5-7 minutes.

6. Season the filling with dried thyme, salt, and pepper to taste. Adjust the seasonings as needed.

7. Pour the prepared chicken and vegetable filling into the greased pie dish, spreading it out evenly.

8. Roll out the puff pastry on a floured surface to fit the size of the pie dish. Carefully place the puff pastry over the pie dish, covering the filling completely.

9. Use a sharp knife to make a few slits on the pastry to allow steam to escape while baking. You can also create a decorative pattern if desired.

10. Place the Dutch Chicken Pie in the preheated oven and bake for 30-35 minutes or until the pastry is golden brown and the filling is bubbling.

11. Once baked, remove the pie from the oven and let it cool slightly before serving.