Chicken Pot Pie

Ingredients:

• 1 1/2 lbs boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups frozen mixed vegetables
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 sheet of frozen puff pastry, thawed

Instructions:

1. Preheat oven to 375°F.
2. In a large saucepan, heat olive oil over medium heat. Add chicken and cook until browned on all sides. Remove chicken from pan and set aside.
3. In the same pan, add onion and garlic. Cook until softened, about 3 minutes.
4. Add frozen vegetables and cook for another 5 minutes.
5. Sprinkle flour over vegetables and stir until coated.
6. Pour in chicken broth and milk, stirring constantly to prevent lumps. Add thyme, salt, and pepper to taste.
7. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes.
8. Stir in chicken and cook for an additional 5 minutes.
9. Pour mixture into a 9-inch deep dish pie pan.
10. Unfold thawed puff pastry sheet and place over the top of the pan, pressing the edges against the sides to seal.
11. Cut a few slits in the top of the pastry to vent.
12. Bake for 25-