Chicken Pot Pie Pastry (Print Version)

# Ingredients:

01 - 6 tablespoons of salted butter.
02 - 1 medium onion, chopped into small pieces.
03 - 3 minced garlic cloves.
04 - 6 tablespoons of plain flour.
05 - 2 cups of chicken stock.
06 - 1 cup of regular milk.
07 - 1 teaspoon of garlic seasoning.
08 - 1 teaspoon of onion seasoning.
09 - 1/2 teaspoon of table salt.
10 - 1/4 teaspoon of ground black pepper.
11 - 1/4 teaspoon of thyme, dried.
12 - 15 ounces of frozen peas mixed with carrots.
13 - 2 cups of shredded, cooked chicken.
14 - 1 thawed sheet of puff pastry.
15 - 1 large egg mixed with 1 tablespoon of water.
16 - Chopped fresh parsley for decoration.

# Instructions:

01 - Set your oven to 400°F ahead of time.
02 - Heat the butter and soften the onion for about 2 minutes, then toss in garlic for 30 seconds.
03 - Stir in the flour and let it cook for half a minute.
04 - Slowly whisk in the stock and milk until it blends smoothly. Let it bubble for 2 minutes.
05 - Mix in all the spices and seasonings. Then, stir in the veggies and chicken.
06 - Spoon the mixture into an 8x8 pan. Lay the puff pastry on top and cut a few slits in it.
07 - Brush the pastry with the egg mixture and pop it in the oven for 25-30 minutes until golden brown.

# Notes:

01 - Ready-made puff pastry saves time.
02 - You can make the filling in advance.
03 - Make sure to add vents in the pastry for steam.

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