Chicken Plaza Pie

By kstetler

Ingredients

• 1/2 cup pearl onions
• 6 Tbsp butter
• 12 mushrooms, quartered
• 6 Tbsp flour
• 1 1/2 cups chicken broth
• 1 cup cream
• 2 Tbsp Cognac or sherry
• 1 1/2 cups cooked chicken, cut in bite-sized pieces
• 3/4 to 1 cup cooked broccoli or canned artichoke hearts, cut in small pieces
• 1 sheet frozen puff pastry, or your own pastry dough

Details

Servings 6

Preparation

Step 1

First prepare the onions: Cut a shallow cross in the root of each onion. Put onions in boiling water and simmer for 5 minutes. Remove with a slotted spoon and dip in cold water. Peel skins and set onions aside.
Melt butter in a skillet. Toss in mushrooms and sauté for a few minutes. Whisk in flour and stir 3 minutes.
Pour in broth and cream. Bring to a boil, stirring occasionally. Add Cognac or sherry, simmer until slightly thickened.
Stir chicken, broccoli, and onions into cream sauce. Pour chicken filling into a deep oven dish or casserole.
Cut pastry the shape of casserole top with a 1-inch overhang. Gently place pastry over the casserole with pastry overhanging casserole edges. Do not trim.
Bake at 375° for 30 minutes.