Ingredients
The following ingredients have 8 Servings
- 2 chicken breasts (cooked and shredded)
- 2 tbsp butter
- 1 carrot (chopped)
- 1 cup corn
- 1 cup mushrooms (sliced)
- 1 red onion (sliced)
- 2 tbsp flour
- 1 chicken stock cube
- 2 cups milk
- ½ cup heavy cream
- ½ tbsp salt
- ¼ tbsp black pepper
- 1 sheet puff pastry
- 1 egg (beaten with a fork)
Instruction
- Allow puff pastry to thaw at room temperature if frozen.
- To cook chicken, throw the chicken breasts in boiling water along with salt, pepper, bay leaves, a cinnamon stick, and a chicken stock cube. Let it cook until soft. Then shred using a fork.
- Melt the butter in a medium sized pan or pot on medium heat, and add onion and carrot, sauté until tender. Sprinkle flour on vegetables and cook for 1 more minute.
- Whisk in milk, cream, and 1/2 cup of chicken broth (from the cooked chicken), bring to boil and let simmer on medium heat for about 5 minutes or until sauce begins to thicken. Turn down the heat and add mushrooms, corn, salt and pepper.
- Spray the baking dish with cooking oil, lay with a puff pastry sheet.
- Pour chicken mixture over the puff pastry, and again lay puff pastry on top (you can use puff pastry strips and form a lattice pattern).
- Beat the egg and brush egg the top.
- Bake for 40 minutes on 200c.