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:

1. Preheat oven to 400°F (200°C). Sauté onion and garlic in olive oil, then add mushrooms and cook until browned.
2. Stir in carrots and peas, cooking for another 5 minutes.
3. Add flour and cook for 1-2 minutes. Slowly pour in chicken broth and milk, stirring until thickened.
4. Stir in shredded chicken. Season with salt and pepper.
5. 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.