Ingredients

The following ingredients have 5 Servings
  • 1 sheet frozen puff pastry
  • 4 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 teaspoon “Better Than Bullion” chicken base
  • 2 cups cooked chicken, chopped
  • 1/2 cup frozen peas
  • 1/2 teaspoon chopped fresh thyme, plus more for garnish if desired
  • 1 egg, beaten slightly with a fork

Instruction

  • Allow puff pastry to thaw at room temperature and then gently unfold.
  • In a large pot, melt butter over medium high heat.
  • Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.
  • Sprinkle flour over vegetables and cook for 1-2 minutes.
  • Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil.
  • Simmer gently over medium heat until sauce begins to thicken (5 minutes).
  • Turn heat to low, and add chicken, peas and thyme.
  • Preheat oven to 400 degrees.
  • Pour chicken mixture into a 9 x 9 baking dish.
  • Cut puff pastry into 12 equal strips, using fold lines as a guide.
  • Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
  • Using a pastry brush, brush egg onto the top of the puff pastry.
  • Bake at 400 degrees for 30-35 minutes. The top of the puff pastry will be a deep golden brown color.
  • Cool for 5 minutes before serving.