Ingredients
Scale
- 3 cups cooked, diced boneless skinless chicken breasts
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 4 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 sheets puff pastry, thawed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, melt the butter. Add the onions and garlic; sauté until translucent.
- Add the diced chicken and cook for 5-7 minutes until no longer pink.
- Stir in flour and cook for one minute. Gradually add chicken broth while whisking to prevent lumps.
- Mix in heavy cream along with thyme and rosemary; simmer until thickened. Season with salt and pepper.
- Pour the filling into a baking dish lined with one sheet of puff pastry. Cover with another sheet, sealing the edges well.
- Bake for about 25–30 minutes or until golden brown.
Notes
- For a vegetarian option, substitute chicken with chickpeas or mushrooms.
- Experiment with seasonal vegetables like green beans or corn for variety.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg