Comfort Food Chicken & Veggie Pot Pie

Ingredients

• 200 g Cooked chicken breast, shredded
• 80 g Carrots, diced
• 80 g Frozen peas
• 200 ml Chicken broth
• 2 tablespoons Flour
• 2 tablespoons Butter
• 100 ml Milk
• 1 sheet Puff pastry sheet
• 1 tablespoon Olive oil
• ¼ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Preheat oven to 190°C (375°F).

2. 2

   In a saucepan, melt butter with olive oil; whisk in flour and cook 1 minute.

3. 3

   Gradually add chicken broth and milk, stirring until thickened.

4. 4

   Stir in chicken, carrots, peas, salt, and pepper; heat through.

5. 5

   Transfer mixture to a baking dish, cover with puff pastry, seal edges, and cut slits on top.

6. 6

   Bake 25‑30 minutes until crust is golden.