Chicken and vegetables pie

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Ingredients

• 2-3 potatoes;
• 1 large carrot;
• 100 g butter;
• 1 small onion;
• 50 g of flour;
• salt - to taste;
• ground black pepper - to taste;
• ½ teaspoon dried thyme;
• 350 ml chicken broth;
• 180 ml of milk;
• 250 g boiled chicken fillet;
• 80 grams of frozen green peas;
• 80 g of frozen corn;
• 400 g puff pastry.
  
  

Cooking

Peel potatoes and dice the . Cut the carrots into slices. Put the vegetables in a saucepan and cover with water. Bring to a boil, reduce heat, cover, and cook for another 8–10 minutes. They should not be completely boiled. Drain and put the vegetables on a plate.

Heat the oil in a skillet over medium heat. Fry the chopped onion on it, then add the flour and spices and mix well. Gradually add broth and milk and bring to a boil. Then cook for another 2 minutes, stirring constantly, until the mixture thickens. Put the chicken pieces, peas, corn, potatoes and carrots into the pan, stir and remove from the heat.

Divide the dough in half and roll out two layers. Put one of them on the bottom of the baking dish and smooth it over the walls. Put the stuffing inside, cover with another layer and firmly fasten the edges of the dough. Bake for 35–40 minutes at 220 ° C.

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