Ingredients
- 1 sheet frozen puff pastry
- 4 tablespoons butter
- 1/4 cup chopped onion
- 1/four cup chopped celery
- 1/four cup chopped carrot
- 1/four teaspoon salt
- 2 tablespoons flour
- 2 cups milk
- half of cup heavy cream
- 1 teaspoon “Better Than Bullion” fowl base
- 2 cups cooked chicken, chopped
- half of cup frozen peas
- half of teaspoon chopped fresh thyme, plus more for garnish if favored
- 1 egg, crushed barely with a fork
Instructions
- Allow puff pastry to thaw at room temperature after which gently spread.
- In a big pot, soften butter over medium excessive warmness.
- Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables begin to get smooth.
- Sprinkle flour over veggies and prepare dinner for 1-2 minutes.
- Gradually whisk in milk, heavy cream and and Better Than Bullion, and produce to a gradual boil.
- Simmer gently over medium warmness till sauce begins to thicken (five minutes).
- Turn heat to low, and add hen, peas and thyme.
- Preheat oven to 400 stages.
- Pour chook aggregate right into a nine x 9 baking dish.
- Cut puff pastry into 12 same strips, using fold lines as a guide.
- Lay puff pastry strips over bird aggregate, weaving it together to shape a lattice pattern.
- Using a pastry brush, brush egg onto the pinnacle of the puff pastry.
- Bake @four hundred ranges for 30-35 mins. The top of the puff pastry will be a deep golden brown color.
- Cool for five mins before serving.