Ingredients

INGREDIENTS:

3 cooked chicken breasts

4 tablespoons olive oil

1 tablespoon chopped garlic

1 tablespoon chopped shallots

¼ cup chopped celery

¼ cup chopped carrots

¼ cup chopped asparagus

¼ cup chopped onions

1 pinch salt

1 pinch pepper

¼ cup corn

¼ cup snow peas

2 ½ cups chicken stock

¼ cup plus 3 tablespoons heavy cream

2 tablespoons plus 1 tablespoon unsalted butter

¼ cup cornstarch

3 tablespoons water

1 sheet puff pastry

1 tablespoon chopped rosemary and thyme

1 egg

Preparation

  1. Break chicken breast apart into small pieces then set aside

  2. Heat a medium size pot over medium high heat and coat with olive oil

  3. Add garlic, shallots, celery and carrots. Then stir

  4. Add asparagus and onions

  5. Season with salt and pepper

  6. Add corn, and snow peas. Then stir

  7. Pour in chicken stock and ¼ cup heavy cream

  8. Add unsalted butter and stir

  9. Add pieces of chicken and bring to a boil

  10. Mix cornstarch and water to create thickening agent then pour into pot

  11. Stir in unsalted butter

  12. Add chopped rosemary and thyme then stir

  13. Cut puff pastry sheet in half then set aside

  14. Beat egg and cream together to create egg wash then set aside

  15. Fill two ceramic baking dishes with chicken mixture

  16. Cover with puff pastry

  17. Pinch edges to seal, and then cut off excess around sides

  18. Take a fork and poke a few holes in top of puff pastry

  19. Brush egg wash onto puff pastry

  20. Place in oven at 350 until crust is golden brown