Hearty Chicken Pot Pie

• 4 cups frozen hash brown potatoes
• 2 cups cooked and cubed chicken
• 16 oz frozen mixed vegetables
• 1/2 onion chopped fine
• 1/4 cup butter
• 1/4 cup flour
• 1 cup milk
• 1 cup cream
• 1/2 cup chicken broth
• 1 tsp chopped fresh thyme leaves
• salt and pepper to taste
• 1/2 of a package of frozen puff pastry, thawed

Instructions

1. Spread the frozen hash brown potatoes in the bottom of a 9×13″ baking dish.
2. Top with the chicken and frozen vegetables.
3. In a medium saucepan, melt the butter then add flour stirring quickly until it’s incorporated.
4. Add the milk and chicken broth and stir constantly until mixture thickens.
5. Add cream, thyme, salt and pepper. Pour mixture over chicken and vegetables.
6. Roll the sheet of thawed puff pastry out to 9×13″.
7. Cut slits in the pastry then place on top of casserole.
8. Bake 400 degrees for 45-60 minutes.
9. Remove from oven and allow to cool for 10-15 minutes before serving..

Variations

Thyme, English (common)

Thyme,

FrenchThyme,

Oregano scented

Cooking time (duration): 1 1/2 hours