Chicken Pot Pie

Ingredients:

2 cooked, shredded chicken breasts

1 cup of carrots, diced

1 cup of peas

1/2 cup of onions, diced

2 cups chicken broth

1 cup heavy cream

2 tablespoons butter

2 tablespoons flour

1 package puff pastry

1 egg beaten for brushing end

Instructions:

Preheat oven to 375°F or 190°C. In a large skillet, soften butter. Sauté onions until tender.

Add flour to the skillet and mix. Gradually whisk in chicken broth and heavy cream. Cook until thickened.

Add shredded chicken, carrots, and peas to the sauce. Mix well.

Transfer the mixture into an oven-proof dish. Top with puff pastry and brush with beaten egg.

Bake for 25-30 minutes or until golden brown and bubbly.