Chicken pot pie with peas and carrots

Turn the oven on to 200 °C (thermostat 6-7).

Peel the onion and dice it small. Cut the chicken breasts into 2 cm pieces.

In the nonstick skillet, melt 10 g of butter over medium heat. Add the diced onion and cook it for 3 min without browning.

Add the chicken pieces to the skillet with the onion. Brown them for 5 min over medium heat, stirring.

Add the frozen peas and carrots to the skillet. Crumble in the chicken bouillon cube and add 10 cl of hot water. Let it simmer for 5 min over low heat.

In the saucepan, melt the remaining 15 g of butter over low heat. Add the flour and stir for 1 min to make a roux. Add the milk little by little, whisking to avoid lumps.

Add the dried thyme and season lightly with salt and pepper. Let the sauce thicken for 5 min over very low heat, stirring often.

Add the sauce to the skillet with the chicken and veggies. Mix well and let it simmer for 2 min over low heat.

Cut a circle of puff pastry with the cookie cutter or a bowl (20 cm across). Prick it with a fork so it doesn't puff up too much.

Tip the contents of the skillet into a baking dish. Cover with the pastry circle, pressing on the edges to seal it well. Bake for 20 min at 200 °C until the pastry is golden.