Ingredients
The following ingredients have 4 Servings
- 4 Tbsp unsalted buter
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1/4 cup all purpose
- 1/2 cup dry white wine
- 1 1/2 cups whole milk
- 1 cup chicken stock
- 2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tsp fresh thyme (chopped)
- Dash of hot sauce
- 2 small yukon gold potatoes (peeled and diced small)
- 16 oz Kings Brand Mixed Vegetables
- 1 lb poached or roasted chicken (shredded)
- Salt and pepper
- 2 sheets puff pastry (from 17 oz package)
- 1 egg (beaten with 2 tsp water)
- *15 oz oven-safe ramekins (round, square or oblong, sprayed with cooking spray)
Instruction
- Heat butter in a large skillet or dutch oven and add the onion.
- Saute for 3 mins over medium heat and add garlic. Saute an additional 4-5 mins, just until golden.
- Add flour and cook, stirring constantly, 2 minutes.
- Whisk in the white wine and stir until absorbed.
- Whisk in milk, then chicken stock.
- Season with salt and pepper and stir in thyme and hot sauce.
- Bring to a boil and reduce to a simmer. Stir in diced potatoes and frozen mixed vegetables.
- Cover and cook over low heat for 15 mins, stirring occasionally.
- Stir in shredded chicken and season with salt and pepper to taste.
- Preheat oven to 400 degrees.
- Divide the chicken and vegetable mixture between the four ramekins.
- Very lightly roll out the puff pastry and cut into rectangles, squares or circles. Cover the ramekins and allow the pastry to slightly overhang.
- Brush the pastry with egg wash and prick the tops with a fork.
- Place ramekins on a baking sheet and bake until puffed and golden, about 20 mins.
- Serve in the ramekins.
