Instructions

1. Cooking the Chicken

   In a large skillet over medium heat, melt one tablespoon of butter, add the diced chicken, season with half a teaspoon of salt and a pinch of black pepper, and sauté until the chicken is fully cooked and its juices evaporate; then set aside. · 8 min
2. Sautéing the Vegetables

   In the same skillet, add the remaining butter, then add the onion, carrot, and garlic, and sauté until the onion softens and becomes fragrant. · 5 min
3. Making the Sauce

   Sprinkle the flour over the vegetables and stir well for one minute, then gradually pour in the warm chicken broth while stirring continuously to prevent lumps from forming. · 2 min
4. Combining the Filling

   Add the cream, peas, thyme, remaining salt, black pepper, and cooked chicken. Stir the mixture over low heat until the sauce thickens, then remove from heat and let it cool for 10 minutes. · 4 min
5. Assembling the Pie

   Pour the chicken and vegetable mixture into a greased round baking dish, then roll out the puff pastry dough over the dish to cover the filling completely, pressing gently on the edges to seal. Make small slits in the center with a knife to allow steam to escape. · 5 min
6. Baking

   Brush the top of the pastry with the beaten egg, then bake in a preheated oven at 200°C until the pastry puffs up and turns a beautiful golden brown. · 25 min

Nutrition / serving

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