CHICKEN PIE

👩‍🍳 Instructions:
1. Preheat oven
Set to 400°F (200°C).

2. Prepare the filling
In a saucepan, melt butter over medium heat.

Add chopped onion and garlic, sauté until soft.

Stir in flour and cook 1–2 minutes (this makes a roux).

Slowly whisk in chicken broth and milk. Stir constantly until it thickens into a creamy sauce.

Add the cooked chicken, mixed veggies, salt, pepper, thyme, and paprika. Simmer for 5 minutes. Remove from heat.

3. Assemble the pie
Pour the filling into a baking dish or individual ramekins.

Cover with puff pastry or rolled-out shortcrust. Trim edges, press to seal, and crimp with a fork.

Make a few slits in the top for steam to escape. Brush with a beaten egg or milk for a golden finish.

4. Bake
Bake for 25–30 minutes, or until the crust is golden brown and crisp.

5. Cool & Serve
Let it rest for 5–10 minutes before serving.

🧊 Storage Tip:
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the oven for best texture.