Herby Spring Chicken Pot Pie Recipe

Preheat the oven to 375°F (190°C).

In a large skillet, melt the butter over medium heat. Add the chicken and cook until browned and cooked through.

Add the frozen peas, carrots, corn, and herbs to the skillet. Cook for 5 minutes, or until the vegetables are heated through.

Sprinkle the flour over the chicken and vegetable mixture. Stir well to coat everything evenly.

Slowly pour in the chicken broth and heavy cream. Stir constantly until the mixture thickens and comes to a simmer. Cook for an additional 2 minutes.

Season with salt and pepper to taste.

Pour the chicken and vegetable mixture into a 9-inch pie dish.

Place the puff pastry sheet on top of the pie dish, cutting off any excess. Press the edges of the pastry onto the dish to seal.

Use a sharp knife to make a few small slits in the top of the pastry to allow steam to escape.

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through.

Remove from the oven and let it cool for a few minutes before serving.