Ingredients
- 6 Tbsp. unsalted butter
- 3 carrots peeled and chopped
- 1 medium yellow onion finely chopped
- 1 small red pepper seeded and chopped
- 8 oz. white button mushrooms stems removed, caps sliced and roughly chopped
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 2 cloves garlic minced
- 2 tsp. fresh thyme
- 1 cup frozen peas
- 4 cups cooked shredded chicken, cut into bite-size pieces
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 1 cup heavy cream
- 2 cups chicken stock or broth
- 2 Tbsp. fresh flat-leaf parsley finely chopped
- 2 sheets puff pastry, I use Pepperidge Farm
- 1 large egg whisked with 1 tsp. water
Instructions
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For the filling, in a large skillet, melt 2 Tbsp. butter over medium high heat. Add carrots, onions and red pepper. Cook for 5 minutes, stirring occasionally.
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Add the mushrooms and season with 1/2 tsp. salt and 1/4 tsp. pepper and cook for 5 minutes until lightly browned.
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Add the garlic and and thyme and continue to cook for 1-2 minutes until fragrant.
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Remove from the heat and stir in the peas. Set aside.
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In a large saucepan, melt the remaining 4 Tbsp. butter over medium-low heat.
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Add the flour and whisk constantly for 1 minute.
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Whisk in the white wine and continue to cook for 1 -2 minutes until almost evaporated.
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Gradually add the cream and the stock. Raise the heat to medium-high, and bring to a boil.
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Reduce heat to low and simmer until thickened, stirring occasionally.
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Stir in the vegetables and the chicken and season with remaining 1/2 tsp. salt and 1/4 tsp. pepper and parsley.
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Remove from heat.
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Preheat oven to 400 degrees.
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Spoon chicken mixture into 6 individual ramekin dishes.
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Dust puff pastry sheets with flour and roll out to 1/4 inch thickness. Place ramekin on top of sheet and cut a square about 1/2 inch larger than the circle all around to make six squares.
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Cover each bowl with the puff pastry pressing a little at the edges, cut 3 small slits in the middle of the puff pastry with a sharp knife to let steam escape, then brush the tops with the egg wash.
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Bake at 400 degrees for 30 minutes, until bubbly and golden brown. If puff pastry starts to get too brown, tent loosely with a piece of foil.
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Transfer to individual plates and serve.
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By: Mary Ann Dwyer
(Grabbed from: https://thebeachhousekitchen.com/puff-pastry-topped-chicken-pot-pie/)