Print Recipe
Pin Recipe
[btn-google-source]
Servings: 6 people
Calories: 902kcal
Equipment
- Handheld electric mixer
Ingredients
- 2 puff pastry sheets
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion diced
- 2 garlic cloves minced
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 cups heavy cream or half and half
- 2 teaspoons thyme
- Salt and pepper
- 1 egg white
Video
Instructions
- Cut the puff pastry into medium-sized triangles (around 2 inches).2 puff pastry sheets
- Bring a pot of water to a boil and add the chicken breasts, cook for 30 minutes, or until cooked through.2 chicken breasts
- Once it's cooked through, let it cool. Reserve the chicken broth and shred it with two forks.
- Heat a non-stick skillet to medium-high and add the olive oil and butter. Once they are mixed and melted.1 tablespoon olive oil, 1 tablespoon butter
- Add the onion and garlic cloves. Cook for 5-7 minutes or until they soften.1 onion, 2 garlic cloves
- Add the celery and carrots and cook for a few more minutes. Add the peas.1 cup celery, 1 cup carrots, 1 cup frozen peas
- Add the flour and mix well. Add the heavy cream and mix well. Remove from the heat and season with thyme, salt and pepper. (You can adjust the thickness with the chicken broth if needed).2 tablespoons all-purpose flour, 1 cup chicken broth, 2 cups heavy cream, 2 teaspoons thyme, Salt and pepper
- Preheat the oven to 180ºC. Grease a baking dish and layer ⅓ of the puff pastry triangles at the bottom. Top with ½ of the chicken mixture. Now add another puff pastry layer and another chicken mixture layer. Finish with a last puff pastry layer and brush it with egg white.1 egg white
- Bake for 25 minutes or until golden brown.
- Serve and enjoy!
Notes
- Puff Pastry: Make sure your puff pastry dough is thawed but still cold when you use it. This helps it puff up into those beautiful, flaky layers.
- Chicken: While boiling chicken is simple, you can also use leftover rotisserie chicken or even leftover turkey for a twist.
- Vegetables: Feel free to swap in different fresh vegetables depending on what’s in season or what you have in the fridge. Green beans, corn, and even mushrooms make great additions.
- Thickness: If the sauce feels too thick, add more chicken broth to thin it out. If it’s too thin, a little extra flour can help thicken it up.
- Season Well: Don’t forget to taste and adjust the seasoning with salt and black pepper before baking. Sometimes a pinch more salt brings out all the flavors.
- Golden Top: Egg wash; For an extra golden, crispy top, try brushing the top pastry pie crust layer with a mixture of egg yolk and a splash of water. I use a small silicone basting brush—it’s way easier to clean than the old-school bristle ones, and it gives a nice even coat.
- Herbs: Thyme is traditional, but rosemary or a bit of sage could add a nice twist to your casserole.
- Make Ahead: Assemble it a day in advance and keep it covered in the refrigerator. Just pop it in the oven when you're ready to bake. If baking straight from the fridge, add 5 to 10 minutes to the baking time and cover loosely with foil if the top is browning too fast.
- And if you’ve got chicken to use up this week, my go-to chicken dinner recipes that don’t cost a fortune are a good place to start.
Nutrition
Calories: 902kcal | Carbohydrates: 50g | Protein: 27g | Fat: 66g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 586mg | Potassium: 613mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5552IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 3mg
Tried this recipe?Let us know how it was!