Chicken pot pie: a creamy and tasty recipe to try!

1 kg cooked chicken, chopped 
5 tbsp butter 
400g potatoes, chopped 
2 carrots, diced 
1 onion, diced 
340g mushrooms, chopped 
5 tbsp flour 
500ml (2 cups) chicken stock
250ml (1 cup) whole milk
160g (1 cup) peas 
2 tbsp parsley  
Thyme sprigs 
1 tsp salt  
1/2 tsp black pepper 
1 1/2 roll puff pastry 
1 egg yolk

1. In the pan add butter, once melted add onion, potatoes, and carrots.
2. Cook for 10 minutes and add mushrooms. Cook for another 3-5 minutes then add flour. Add in chicken stock, milk, salt, and pepper.
3. Bring to a simmer, and cook, stirring constantly, until thick and bubbly. Stir in chicken, peas, parsley, and thyme.
4. Divide into the baking bowls and top with prepared puff pastry.
5. Spread with egg yolk and bake at 190°C (374°F ) for 25 minutes.
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