Ingredients

The following ingredients have 8 Servings
  • 1/2 cup salted butter
  • 1 medium onion (finely diced)
  • 1/3 cup all-purpose flour
  • 2 1/3 cups chicken stock
  • 2 tablespoons heavy cream
  • Salt and pepper to taste
  • 10 ounces mixed vegetables
  • 3/4 pound shredded chicken (seasoned and baked)
  • 1 package puff pastry
  • 1 large egg plus 1 teaspoon water

Instruction

  • Preheat oven to 375 degrees.
  • Over medium heat in an oven safe skillet or cast iron skillet, melt butter then add diced onion and cook for 2-3 minutes until it softens and begins to brown.
  • Next stir in flour and continue to cook for 2-3 minutes until the flour browns and a roux begins.
  • Whisk in chicken stock and heavy cream.
  • Season with salt and pepper to taste.
  • Next, add in mixed vegetables and shredded chicken.
  • Turn heat down to medium low and cook filling until it has thickened, coating the back of a spoon, and the vegetables and chicken are softened and warmed through.
  • Turn off heat and top the filling with full box of puff pastry.
  • Brush the top of the puff pastry with egg wash of egg and water.
  • Bake for 35-40 minutes until puff pastry is golden brown and filling is bubbling beneath then rest before serving.