Ingredients
6 boneless thighs
4 carrots
4 potatoes
Garlic
1 onion
salt & Pepper
1/2 cup heavy cream
tbsp butter
tbsp olive oil
Puff Pastry
3 cups chicken broth
3 tbsp flower
1 can baby peas
egg wash
Preparation
Bake thighs completely and cut into 1 inch pieces set aside
Add chopped onion to sauce pan with butter and oil. cook 10 minutes add garlic cook for 2 more minutes.
add chopped potatoes and carrots with broth to pan and bring to boil reduce heat to simmer for 20 minutes or untill veggies are tender.
add chicken, cream and flower to mixture cook until thickens and to caserole pan and cover with egg washed puff pastry. bake on 350 until golden brown.
