Preheat your oven to 400°F (200°C). In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and carrots, and cook until softened, about 5 minutes.
Stir in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the chicken broth and milk until the sauce is smooth. Bring to a simmer, stirring constantly.
Add the diced chicken, peas, corn, and thyme to the sauce. Season with salt and pepper to taste. Cook for another 5-7 minutes, until the chicken is heated through and the vegetables are tender.
Remove the pot from the heat. Pour the chicken and vegetable mixture into a 9-inch pie dish or individual ramekins.
Unfold the puff pastry sheet and place it over the pie dish, trimming any excess pastry. Crimp the edges to seal.
Cut a few slits in the top of the pastry to allow steam to escape. Brush the top with the egg wash for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Loved this recipe! It was easy to customize with my favorite veggies. The crust was perfect, and the filling was very flavorful. Definitely recommend giving this a try!
This pot pie was absolutely fantastic! The crust was perfectly flaky and the filling was so creamy and flavorful. My family loved it. I'll definitely be making this again!
It was good, but the crust got a little soggy on the bottom. I might try pre-baking it next time. The filling was tasty, though, and the chicken was tender.
This recipe is a game changer! It's easy to follow and the pot pie tastes restaurant quality. The sauce is so creamy and the chicken is so tender. I'll be making this weekly!
This pot pie is amazing. Comfort food at its finest! The combination of the flaky crust and creamy filling is irresistible. Definitely a keeper!
