Name: 60 Heirloom Recipes From Grandparents
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb chicken breast, cooked and shredded; 1 cup carrots, diced; 1 cup peas; 1 cup potatoes, diced; 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 4 tbsp butter; 1/3 cup all-purpose flour; 2 cups chicken broth; 1 cup milk; Salt and pepper, to taste; 2 sheets puff pastry, thawed; 1 egg, beaten

Instructions

Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish.
In a large skillet over medium heat, melt the butter. Add the onions and garlic, sautéing until fragrant.
Stir in the flour, cooking for a minute or until the mixture turns golden brown.
Slowly whisk in the chicken broth and milk, stirring continuously until the sauce thickens.
Add the shredded chicken, carrots, peas, potatoes, salt, and pepper, simmering until the vegetables are tender. Remove from heat.
Pour the chicken mixture into the prepared baking dish, spreading it out evenly.
Place one sheet of puff pastry over the filling, trimming any excess dough with a sharp knife.
Brush the pastry with the beaten egg for a golden finish.
Cut slits in the pastry to allow steam to escape while baking.
Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly.

Ingredients

Instructions

Nutrition Facts