- 4
Ingredients
- 2 (17.3 oz) packages frozen puff pastry, thawed
- 1 large egg, beaten
- 1/2 c butter
- 2/3 c all-purpose flour
- 1 qt heavy whipping cream
- 1/4 c chicken base
- 1/2 smal yellow onion, minced
- 1 Tbsp minced garlic
- 2 c chopped cooked chicken
- 1 c frozen peas, thawed
- 1 c chopped carrot, cooked
- Pinch grated fresh nutmeg (optional)
Preparation
Step 1
Preheat oven to 350º. Line 2 large baking sheets with parchment paper.
On a lightly floured surface, unfold pastry sheets, and cut each sheet into 8 (1-inch-wide) strips. On prepared pans, weave strips from each sheet into a lattice square, so you have 4 lattices total. Brush beaten egg onto each lattice square.
Bake for 5 minutes for until light brown. (Actually this took a whole lot longer). Remove from oven and set aside.
In a large saucepan, melt butter over medium heat. Stir in flour, and cook for 1 minute. Slowly stir in cream until well combined.
Stir in chicken base, onion and garlic; cook for 10 minutes or until thickened and bubbly. Remove from heat, and stir in chicken, peas, carrot, and nutmeg.
Divide chicken mixture among 4 (2-cup) baking dishes, and top each with a pastry lattice.
Bake for 10 minutes or until filling is hot and bubbly and pastry is golden brown.
From Cooking with Paula Deen, March/April 2015