Description
Yeah!! — my first post — :o)
this recipe was originally from williams sonoma… It now has my finishing touches…
We can't get enough of this!!
Good for leftover veggies and meat.
P.s. Since the little one doesn't like some veggies, i mince them so we don't lose the flavor :o)
Ingredients
- Unsalted Butter
- All-purpose Flour
- Chicken Broth
- Dried Thyme
- Bay Leaf
- Shallots
- Celery
- Carrot
- Fresh Peas
- Fresh Mushrooms
- Idaho Potatoes
- Cooked Chicken
- Heavy Cream
- Frozen Puff Pastry
- Egg
- Water
- Sea Salt & Fresh Black Pepper
- Cornstarch
Instructions
- Preheat an oven to 400f
- In a large saucepan over medium heat, melt the butter
- Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes
- Slowly add the broth, whisking until smooth, and bring to a boil
- Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken
- Sea salt and pepper
- Simmer, covered until the potatoes are tender, 10-15 minutes
- Thicken with cornstarch if necessary
- Remove bay leaf and discard
- Remove from heat and let cool for 5 minutes
- Add heavy cream
- Divide the filling among 4 ovenproof ramekins and place on a baking sheet
- Brush the puff pastry squares with the egg mixture
- Brush the rims of the bowls with water
- Place 1 pastry square on top of each bowl, pressing lightly on the edges
- Bake until the pastry is puffed and golden brown, about 15-20 minutes
- Remove from oven
- Let rest for 5-10 minutes before serving
- Serves 4