INSTRUCTIONS:
1st Step
Melt the butter in a big pan over medium heat. Add the chopped onion and crushed garlic and cook for about 3 to 4 minutes, or until the onions become clear.
2nd Step
Sprinkle the flour over the onion and garlic and stir constantly for 2 to 3 minutes, until the mixture turns a light golden brown.
3rd Step
Whisk in the milk and chicken broth slowly, making sure there are no lumps. Keep cooking and turning the mixture until it thickens and starts to simmer. Salt, black pepper, and dried thyme should be added next.
4th Step
Add the cooked chicken that has been cut up and the frozen mixed veggies to the pan. Mix it all together well, then let it simmer for another 5–7 minutes, or until the veggies are soft. If necessary, change the flavor.
5th Step
Place the chicken and vegetables in a 9×13-inch baking dish that has been oiled.
6th Step
On a greased surface, roll out the cold puff pastry sheet until it fits the size of your baking dish. Put the crust on top of the filling in the baking dish and tuck the sides under to seal it.
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