STEP 1

Place a puff pastry sheet at the bottom of a 10 x 8-inch pie dish. Using a form, prick the pastry base. Add a handful of dried beans at the bottom of the pan on the pastry and place it in a preheated oven for about 10 minutes at 400-degree F. once the time is up, remove the pie dish from the oven and set it aside to cool down.

STEP 2

Meanwhile, in a large pot, add oil and place it on medium heat. Once the oil is hot, add onions and sauté for a minute or two. Add chicken cubes and cook for a minute or two until the chicken turns white.

STEP 3

Add diced carrots, potatoes, and season with salt, black pepper, dried thyme. Mix well. Pour in chicken stock and bring the mixture to a boil. Add peas, reduce the heat and let it simmer for about 15 minutes.

STEP 4

Once the chicken is cooked and the stock is reduced, take it off the heat. Drain excess stock from the mixture, leaving the vegetables behind. Set both stock and vegetables aside.

STEP 5

In a pan, add butter and place it on medium heat. Once the butter melts, add all-purpose flour and whisk until you get a creamy paste. Pour the remaining chicken stock from the vegetable mixture, and whisk. Let it simmer for a minute.

STEP 6

Pour in milk and continue to whisk until everything is combined. Once the mixture starts to thicken up, add the vegetable and chicken mixture. Cook until everything is well combined and you get a thick sauce.

STEP 7

Remove the beans from the baked puff pastry. Add the prepared mixture into it and cover it with the remaining puff pastry sheet. Make slits in the puff pastry using a sharp knife.

STEP 8

Brush egg wash over the puff pastry and place it in a preheated oven at 400-degree F for 20 to 25 minutes or until the top gets a golden-brown colour. Serve.