Description

Six servings of cooked-chicken and vegetable filling under one puff-pastry sheet.

Ingredients

Scale

4 tablespoons Unsalted butter
1 onion Yellow onion, diced
2 carrots Carrots, diced small
2 ribs Celery ribs, diced
1/3 cup All-purpose flour
2 cups Low-sodium chicken broth
3/4 cup Whole milk
3 cups Cooked shredded chicken
1 cup Frozen peas
1 teaspoon Dried thyme
1/2 teaspoon Fine salt
1/4 teaspoon Black pepper
1 sheet All-butter puff pastry, thawed per package
1 egg Large egg
1 tablespoon Water

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Instructions

Heat oven to 400°F. In a large skillet melt 4 tbsp butter and cook 1 diced onion, 2 small-diced carrots and 2 diced celery ribs over medium heat about 7–8 minutes until beginning to soften. Stir in 1/3 cup flour for a minute, then gradually whisk in 2 cups low-sodium broth and 3/4 cup whole milk. Simmer a few minutes until sauce coats a spoon.
Stir in 3 cups safely cooked shredded chicken, 1 cup frozen peas, 1 tsp dried thyme, 1/2 tsp fine salt and 1/4 tsp pepper. Heat until the filling is hot. Spoon into a 9-inch square baking dish; let excess steam subside briefly so the pastry is not laid on a boiling surface.
Unfold one package-thawed all-butter puff-pastry sheet over the dish as a top crust only, trimming as necessary and pressing lightly to the rim without stretching. Cut several small steam vents. Whisk 1 egg with 1 tbsp water and brush lightly over the pastry, avoiding a thick pool on cut edges.
Bake at 400°F approximately 25–30 minutes until puff pastry is deeply golden with a cooked underside and the filling is bubbling. Check the center of the hot filling reaches 165°F, especially if cooked chicken was previously chilled. Rest 15 minutes before spooning six portions; test actual pan fit, sauce thickness and bake time.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 15 minutes, included in the total.

Untested estimate: vegetables and gravy up to 15 minutes, top-crust bake up to 30 minutes, rest 15 minutes; prepared cooked chicken and thawed pastry are assumed, preheat excluded.

Prep Time: 20 minutes
Chilling, resting or cooling: 15 minutes
Cook Time: 45 minutes
Category: Dinners

Nutrition

Serving Size: One sixth of a 9-inch square baking dish