Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon salted butter (, divided)
  • 1 (6-ounce) boneless skinless chicken thigh ( or chicken breast)
  • ¼ teaspoon kosher salt (, divided)
  • ¼ teaspoon coarsely ground black pepper (, divided)
  • 1 ounce chopped onions
  • 1 clove garlic (, minced)
  • ¼ teaspoon dried basil
  • ½ tablespoon all purpose flour
  • ½ cup low sodium chicken broth
  • 2 ounces frozen and thawed peas and carrots ((or other favorite vegetable))
  • ¼ sheet prepared puff pastry

Instruction

  • Heat oven to 400 degrees F.
  • Melt ½ tablespoon of the butter in a 10-inch skillet on medium heat. Add the chicken thigh or chicken breast to the pan and season with ⅛ teaspoon of salt and ⅛ teaspoon of black pepper. Cook the chicken for 4 minutes per side or until chicken is cooked through and no longer pink. Remove from the pan, cover, and set aside.
  • Add the remaining butter to the skillet and melt. Add in the chopped onions, garlic, dried basil and the remaining salt and black pepper. Cook, stirring occasionally for 3 minutes.
  • Whisk in the flour and cook, stirring for 2 minutes.
  • Pour in the chicken broth and bring to a gentle boil. Reduce heat to low and cook, stirring occasionally for 3 minutes.
  • Add the vegetables to the pan, continue to simmer 3 minutes.
  • Chop the chicken into cubes and add to the pan. Continue to cook for 2 minutes.
  • Pour the chicken with the sauce and vegetables into a 10-ounce oven safe ramekin or a 6-inch oven safe skillet.
  • Top with the puff pastry. Cut 2 small slits in the puff pastry so heat can escape during the cooking process.
  • Bake in the oven for 12-15 minutes or until puff pastry is golden.
  • Remove from the oven and enjoy.