Ingredients
Servings: 6
1/4 cup butter
1 small onion, chopped
3 stalks celery, chopped
3 carrots, chopped
2/3 cup frozen peas
3 tbsp. chopped fresh parsley
1/4 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups low sodium chicken broth
2/3 cup of 10% or 15% cream
Salt and pepper to taste
3 cups cooked chicken, diced
1 roll (340) puff pastry dough, refrigerated (Pillsbury style)
1 egg yolk, beaten
1 tbsp. water
Preparation steps
Preparation: 30min ' Cooking: 20min ' Ready in : 50min
Preheat oven to 350°F (175°C).
Melt butter in a skillet over medium heat and cook onion, celery and carrots until tender, stirring occasionally.
Add peas, parsley, thyme and flour; cook, stirring to coat vegetables with flour, until just starting to fry, about 5 minutes. Add and whisk in broth and cream; cook until thickened. Season with salt and pepper and add cooked chicken pieces.
Transfer to a 4-litre baking dish and arrange the puff pastry on top. Brush the top of the cookie dough with the egg yolk and water mixture.
Bake until the top of the cookies is golden brown, about 20-25 minutes. Let stand 10 minutes before serving.