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Servings: 6 people
Calories: 902kcal
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
- Keep the puff pastry thawed but cold until it goes in the oven so it bakes into flaky layers.
- Fold the shredded chicken into the seasoned sauce before layering, so you build with a thick chicken filling, not sauce and chicken separately. (See held card contradiction in the review sheet - this is the missing card step.)
- Use shredded rotisserie chicken or leftover turkey in place of boiled chicken breasts to save time.
- Cook the sauce until it is thick before layering; loosen with reserved broth if needed, or add a little flour if it runs thin.
- Only the top pastry layer crisps; the layers underneath soften into the filling.
- For a deeper golden top, brush with an egg yolk beaten with a splash of water instead of egg white.
- Assemble the whole dish, cover, and refrigerate up to a day before baking; bake from the fridge, adding 5 to 10 minutes and covering loosely with foil if the top browns too fast.
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
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