this recipe is taken from one that I had a long time ago and have made changes to depending on what I had on hand which is why there are so many substitutions for the ingredients listed.
Serves: 6 servings Preparation time: Cooking time: Difficulty: Easy - for beginners Dietry guidance: n
Tags: chicken · pastry · pot · pie · pufff ·
Ingredients
1 sheet frozen puff pastry
2 tablespoons butter
3 roasted chicken breast cut into small peaces, or leftover chicken shredded
1/4 cup chopped red sweet pepper, or bell peper
2 medium shallots, thinly sliced, or 1/2 a while onion minced into small peaces
2 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried crushed tarragon, or 1/4 tsp dried dill and1/4 tsp dried thyme ,
1/4 teaspoon black pepper
2 cups milk
1 cup heavy cream
1/3 cup dry white wine (optional but will change the flavor if you do not use it)
1 1/2 cups peas, blanched
1 1/2 cups carrots, blanched
Note*: alternatively I have also used a bag of frozen mixed vegetables
2 potatoes, peeled, diced, and boiled
1 egg plus 1 tablespoon milk, for egg wash
Method
1. Thaw puff pastry according to package directions. (I find it works best to cover the pastry with a kitchen cloth as this helps keep it from drying out)
2. Preheat oven to 425 degrees F.
3. in a large skillet melt butter over medium-high heat.
4. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently.
5. Stir in flour, salt, tarragon, and black pepper.
6. Add milk and cream all at once.
7. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly.
8. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish.
9. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.