Wash and chop all vegetables carefully. Shred cooked chicken into small pieces. Keep everything ready before cooking. This makes the process smooth and fast for better cooking flow.

Heat butter in a pan over medium heat. Add chopped onion and garlic. Cook until soft and light golden. This step builds strong flavor for your chicken pot pie base.

Now add mixed vegetables into the pan. Stir well for a few minutes. Then add shredded chicken. Mix everything together so flavors combine properly and cook evenly.

Pour cooking cream slowly into the pan. Stir continuously to avoid lumps. Add salt and black pepper. Let it simmer until sauce becomes thick, creamy, and smooth.

Transfer the creamy chicken mixture into a baking dish. Spread it evenly. Make sure the filling is thick and not watery. This helps keep the pastry crisp.

Place puff pastry sheet over the filling. Press edges gently to seal. Cut small slits on top for steam release. Brush lightly with butter for a golden finish.

Place dish in preheated oven at 200°C. Bake for 30–35 minutes. Wait until top becomes golden brown and crispy. Let it rest before serving.