Fun to make and really delicious.
4 boneless chicken breast halves, cooked and cut into cubes
1 cup sliced carrots
1 can (8.5 oz.) L'Sueur very young small sweet peas
(for the picky pea eater in my family)
1 cup sliced celery
1/3 cup butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup heavy cream
1 package of Pepperidge Farm Puff Pastry Sheets
Preheat oven to 425 degrees.
In a saucepan combine carrots and celery. Add water to cover and boil for 10 minutes. Remove from heat, drain and set aside. I drain the canned peas over the celery and carrots. (If you use fresh peas, boil them along with the carrots and celery).
In the saucepan over medium heat, melt butter. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and heavy cream. Simmer over medium low heat until thick. Remove from heat and set aside.
Combine the chicken and vegetable mixture in a large bowl. Add creamed mixture and fold until well combined.
Distribute mixture to four lightly buttered fluted individual pie dishes, or large ramekins.
Roll out the puff pastry just enough to cover your dish, with about 1" excess. Press the dough against the sides so that it sticks.
Using a knife, cut little vents on the surface of the dough. Beat egg and 1 tbsp. water and brush mixture all over the top of the crust.
Place these on top of a baking dish to avoid spillage and bake for 25-30 minutes or until your crust is golden brown and your filing is bubbly.
How to poach chicken breasts:4 cups water
4 chicken bouillon cubes
2 teaspoons Trader Joe's 21 Seasoning Salute
2 bay leaves
Boil for 15 minutes. Remove from stock and let cool completely. Cut into cubes.
