This really only takes about 45 minutes to make…even less if you use rotisserie chicken instead of cooking the chicken along with this. The puff pastry is store bought, can be found in the freezer at your local grocery store.
Ingredients
- 1 box (17oz pkg or 2 sheets) frozen puff pastry sheets, thawed
- 3 Tablespoons of butter
- 2 pound skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces
- 1 cup chopped onion (1 whole medium onion)
- 1 cup chopped celery (about 3 stalks)
- 1 cup chopped carrots (2 regular carrots)
- 4 cloves garlic, minced
- ⅔ cup all-purpose flour
- ½ cup half-and-half, light cream, or whole milk
- 2.5 cup regular or reduced-sodium chicken broth
- Salt
- Pepper
- ½ cup frozen baby or regular peas
- ½ cup frozen corn niblets
Directions
- Preheat oven to 400°F. On a lightly floured surface, roll each pastry sheet to a 10-inch square; cut each into four 5-inch squares. Set aside.
- Begin to heat Dutch oven over low-medium heat, add butter and stir till butter is melted. Add chicken; cook until light brown, stirring occasionally. Stir in onion, celery, carrots, and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.
- Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half until combined. Add broth, salt, and pepper to taste. Stir while cooking over medium heat until thickened and bubbly about 4 minutes. Stir in frozen peas. Remove from heat.
- Spoon hot chicken mixture into eight 10-ounce individual ramekins or baking dishes. Top with pastry squares. Bake for 10 to 12 minutes or until pastry is golden.
NOTES: Realistically…just take your time a bit…the longer you cook the innards, the more the flavors meld. Also…you could add other veggies if you wanted…frozen green beans or some regular mushrooms. I did and the kids didn’t even notice though they claim not to like mushrooms.