Chicken Pot Pie for 6 Servings

Instructions:

1. Melt the butter over medium heat in a large saucepan. Add the diced onions and carrots, cooking until onions are translucent and carrots soften, approximately 5–7 minutes.
2. Stir in the minced garlic and dried thyme, toasting for 60 seconds until aromatic.
3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
4. Slowly whisk in the chicken stock. In a separate small bowl, whisk the cornstarch into the heavy cream until smooth, then stir this slurry into the pot.
5. Stir continuously over medium heat until the sauce thickens into a glossy, coating consistency. Stir in the cooked chicken and frozen peas.
6. Pour the filling into a 10-inch deep-dish pie plate. Allow the filling to cool slightly to prevent the bottom crust from becoming soggy.
7. Drape the thawed puff pastry sheet over the filling, trimming any excess and pressing the edges to seal.
8. Whisk the beaten egg with water and brush the egg wash evenly over the pastry.
9. Bake in a preheated oven until the crust is mahogany-colored and the filling is bubbling.