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.
Best pot pie I've ever made! The creamy sauce was divine and the vegetables were cooked just right. Followed the recipe exactly, and it turned out perfectly.
Very good and easy to follow. I used store-bought pie crust to save time, and it still turned out great. The chicken was perfectly cooked. Highly recommend.
It was okay. The filling was a bit too thick for my liking, and the crust was a little undercooked in the center. Will try a different recipe next time.
A solid pot pie recipe. The instructions were clear, and the final product was delicious. I added a bit more seasoning to the filling, but overall, a great comfort food classic.
The filling was too bland for my taste, and the crust didn't brown as much as I would have liked. I might try adding more herbs and a higher oven temperature next time.
