Ingredients: |
Ingredients: 1 pkg. (17.3 oz) frozen puff pastry, thawed and refrigerated
½ c. (1 stick) butter, divided
1 medium onion, chopped
1 cup each,diced carrots and celery
1 c. fresh or frozen peas
½ c. dry white wine
4 c. shredded roast chicken
1 tsp. salt
½ tsp. ground black pepper
3 c. chicken stock
1 T. dried thyme
½ T. crushed rosemary
½ c. flour
1 c. heavy cream
6 (8 or 10 oz) ramekins or soufflé dishes
|
Directions: |
Directions:1. Using the ramekin for a templet trace 6 circles on the puff pastry sheets, adding 1” for overhang on all sides. Place on tray. Cover with plastic wrap and refrigerate until ready to use.
2. Preheat oven to 400º. Melt 4 T. butter in a large skillet on medium-high heat. Add onions, carrots, celery; cook and stir 5 minutes. Add the peas. Cook and stir 3 minutes or until tender. Add the wine to the skillet and bring to a boil. Stir in the chicken. Season with salt and pepper. Set aside.
3. Bring the chicken stock, thyme, rosemary to a boil. Reduce the heat to low. Cover and simmer until ready to use. Melt the remaining 4 T. butter in a medium saucepan on medium heat. Sprinkle with flour. Stir with a whisk until the mixture is well-blended. Reduce heat to medium-low; cook and stir 2 minutes or until the mixture turns golden. Immediately add 1 c. of the stock, whisking until the mixture is smooth. Whisk in the remaining stock and heavy cream until smooth. Stirring constantly, bring to a boil on medium-high heat, and boil 1 minute,until sauce is thick. Season with remaining salt and pepper. Pour over the chicken mixture in the skillet, then toss gently until well coated. Fill each ramekin ¾ full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Cut slits in pastry. Place ramekins on a baking sheet.
4. Bake 20-25 minutes or until pastry is puffed and golden brown. Serve immediately. |
This recipe for Savory Chicken Pot Pies is from