Ingredients

The following ingredients have 2 Servings
  • ¼ cup flour ((35 grams))
  • 3 tablespoons butter
  • 2 cups low-sodium chicken stock (, see note 1)
  • 1 tablespoon dried sage
  • 1 teaspoon salt
  • ¼ teaspoon black pepper (, see note 2)
  • 2.5 cups frozen vegetable mix (, see note 3)
  • 1.5 cups cooked chicken pieces (, diced, see note 4)
  • ½ pound puff pastry sheet (, thawed, see note 5)
  • 1 egg (, beaten (optional))

Instruction

  • Preheat oven to 400° Fahrenheit (200° Celsius).
  • Meanwhile, melt butter in a saucepan. Add flour and stir for 1-2 minutes before slowly adding chicken stock, while stirring constantly.
  • Once you see the sauce starts thickening, add sage, salt and pepper and bring to a boil while stirring. When ready, turn off the heat and set aside.
  • In a medium bowl, combine frozen vegetable mix, cooked chicken and the sauce. Mix well. Pour this mixture in an oven-proof dish (see note 8), cover with puff pastry, brush with egg wash (optional) and bake for 35 minutes or until the puff pastry is puffed and golden brown on top and the filling is bubbling away.
  • Enjoy!