Chicken Mushroom Potpie

Ingredients:
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 cup milk (or cream)
- 2 tablespoons flour (or cornstarch for gluten-free)
- 1 puff pastry sheet (store-bought or homemade)
- Olive oil
- Salt and pepper
Time:
1 hour.
Steps:
- Preheat oven to 400°F (200°C). Sauté onion and garlic in olive oil, then add mushrooms and cook until browned.
- Stir in carrots and peas, cooking for another 5 minutes.
- Add flour and cook for 1-2 minutes. Slowly pour in chicken broth and milk, stirring until thickened.
- Stir in shredded chicken. Season with salt and pepper.
- Pour the mixture into a casserole dish and top with puff pastry. Bake for 20-25 minutes until golden and crisp.
Tips:
- Use rotisserie chicken for convenience.
- You can add celery or potatoes for more texture.
Benefits:
- Rich in protein from the chicken.
- Contains immune-boosting mushrooms.
- Comforting and filling.