Puff Pastry Chicken Pot Pie

Ingredients · for 4 (scales to your household)

• 6 Tablespoons Salted butter $1.21
• 1 Onion $0.60
• 3 cloves Garlic $0.09
• 6 Tablespoons All-purpose flour $0.10
• 2 cups Chicken broth $1.05
• 1 cup Milk $0.42
• 1 teaspoon Garlic powder $0.14
• 1 teaspoon Onion powder $0.14
• 1/2 teaspoon Salt $0.03
• 1/4 teaspoon Black pepper $0.03
• 1/4 teaspoon Dried thyme $0.02
• 1 Bag Frozen peas and carrots $2.00
• 2 cups Chicken $2.80
• 1 sheet Puff pastry not counted
• 1 Beaten egg + 1 Tablespoon water $0.40
• 1 Tablespoon Parsley (for garnish (optional)) $0.10

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Preheat the oven to 400F degrees. Add 6 Tablespoons salted butter to a medium saucepan over medium heat.
2. Once melted, add 1 medium onion, diced and cook for 2 minutes, stirring occasionally. Add 3 cloves garlic, minced and cook for 30 seconds, stirring constantly.
3. Whisk in 6 Tablespoons all-purpose flour and cook for 30 seconds, continuing to whisk.
4. Gradually add 2 cups chicken broth and 1 cup milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
5. Remove from the heat. Whisk in 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon dried thyme.
6. Stir in 15 ounce bag frozen peas and carrots and 2 cups cooked and shredded chicken.
7. Transfer the chicken mixture to an 8x8-inch casserole dish.
8. If necessary, roll out 1 sheet frozen puff pastry, thawed (push together any seams) so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.
9. Whisk together 1 large lightly beaten egg + 1 Tablespoon water. Brush a little of this egg wash on the puff pastry.
10. Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle 1 Tablespoon minced fresh parsley on top (optional) then serve.