Ingredients
- 5 tablespoons unsalted butter
- 1 medium onion diced
- 4 cloves garlic minced
- 5 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup milk low-fat, if desired
- 3/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 15-ounce bag frozen peas and carrots
- 2 cups chicken breast cooked and shredded
- 1 sheet frozen puff pastry thawed
- 1 large egg lightly beaten with 1 tablespoon water (for egg wash)
Instructions
- Preheat the oven to 400°F. In a medium saucepan over medium heat, melt the butter. Add the diced onion and minced garlic. Cook until softened, about 2 minutes .
- Whisk in the flour and cook for 30 seconds. Slowly incorporate the chicken broth and milk while continuously whisking. Bring the mixture to a boil, then let it simmer until it thickens, about 2 minutes.
- Take the saucepan off the heat. Add the garlic powder, onion powder, salt, pepper, dried thyme, oregano, and rosemary. Next, add the frozen peas and carrots along with the shredded chicken. Mix until everything is well incorporated.
- Spoon the chicken mixture into an 8-inch square casserole dish. Roll out the puff pastry over the dish, leaving about a 1/2-inch overhang to cover the top. Trim any excess pastry and create 4 slits in the middle of the top for steam to escape. Lightly brush the pastry with the egg wash.
- Bake for 30-35 minutes until the pastry is golden and puffed.
- Let cool for 5 minutes before serving.