from The Country Cook

IngredientS

6 T salted butter

1 med onion, chopped

 3 cloves garlic, minced

 6 T flour

2 c chicken broth

1 c milk

1 t garlic powder

1 t onion powder

1/2 t ground sage

1/2 t salt

1/4 t black pepper

1/4 t dried thyme

▢ 15 ounce bag frozen peas and carrots

▢ 2 cups cooked and shredded chicken

▢ 1 sheet frozen puff pastry, thawed

▢ 1 large lightly beaten egg + 1 Tablespoon water

Instructions

• Preheat the oven to 400F degrees. Add the butter to a medium saucepan over medium heat. 
• Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
• Whisk in the flour and cook for 30 seconds, continuing to whisk.
• Gradually add the chicken broth and milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
• Remove from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme.
• Stir in the peas and carrots and chicken.
• Transfer the chicken mixture to an 8×8-inch casserole dish.
• If necessary, roll out the puff pastry (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.
• Whisk together the egg with the water. Brush a little of this egg wash on the puff pastry.
• Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle the parsley on top (optional) then serve