Updated Jan 30, 2020Amy Grief
1 (1/2 450-g pkg)
frozen all-butter pre-rolled puff pastry, thawed overnight in refrigerator
3/4 cup plus 2 tsp
onion, finely chopped
dried thyme leaves
skinless, boneless chicken thighs, cut into 1/2-inch pieces
1 1/2 cup
medium yellow potato, cut into 1/2-inch cubes
frozen corn kernels
- POSITION rack in centre of oven, then preheat to 425F. Line a baking sheet with parchment. Unroll pastry on prepared sheet. Cut out a 10-in.-wide circle. Brush with 2 tsp milk, then cut several slits. Set aside.
- HEAT a 10-in. frying pan over medium-high. Add oil, then onion and thyme. Cook until softened, 2 to 3 min. Add chicken. Cook until chicken is no longer pink, 4 to 5 min. Sprinkle with flour. Cook, stirring, 1 min. Add broth, remaining 3/4 cup milk, salt, potato, peas and corn.
- REDUCE heat to medium-low. Simmer, stirring occasionally, until potato is tender and sauce thickens, 13 to 15 min. Meanwhile, bake puff pastry until golden-brown, 8 to 10 min. 4. Top chicken mixture with crust before serving.