| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- 3 boneless, skinless chicken breasts, cut into small cubes
- 3 celery stalks, finely diced
- 2 carrots, peeled and finely diced
- 1 large onion, finely diced
- Kosher salt and freshly ground black pepper
- 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
- 1 large egg, whisked with 1 teaspoon water
- 1/4 cup all-purpose flour
- 1/8 teaspoon turmeric
- 3 cups low-sodium chicken stock, hot
- 2 cups half-and-half
- 2/3 cup frozen peas
- 2 sprigs fresh thyme, leaves picked
- 1 small sprig fresh rosemary, leaves chopped
Instructions
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
- Melt the butter in a large skillet over medium heat. Add the chicken, celery, carrots, onion and some salt and pepper. Cook until the vegetables just begin to soften, about 7 minutes.
- Meanwhile, make the crusts. Unroll both sheets of pastry, even out the surface with a rolling pin and cut out 3 circles from each. Transfer the circles to the prepared baking sheets, poke them all over with a fork and brush with the egg wash. Sprinkle over some salt and pepper. Bake until golden brown, about 10 minutes.
- Meanwhile, sprinkle the flour over the chicken and vegetables and add the turmeric; cook for 2 minutes. Pour in the hot stock, add the half-and-half, peas, thyme and rosemary and cook until the sauce thickens, another 3 minutes. Serve in bowls topped with the crusts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 39 g |
| Cholesterol | 169 mg |
| Sodium | 1038 mg |
Reviews
Love the concept and it tasted great. I added some corn starch to thicken it up and nutmeg because I like the flavor. Took longer than 16 minutes which I don’t think is a big deal.
Added potatoes and garlic powder… other than that followed it exactly and it turned out great. Don’t waste the extra puff pastry, just cut into random shapes and cook it also!
Can you freeze the leftovers?
Wow! Yummy! I let it sit for a few minutes before serving and it really thickened up then. It was a huge hit! Can’t wait to eat the leftovers for lunch today!
Please please please have the directions like the video. Dish came out very soupy and not at all thick. Video had some time between adding the broth and half & half. If anyone is preparing this follow the video, not the written directions.
Very simple but tasty recipe! I didn’t have the spices or herbs so I just used a garlic and herb seasoning. Also I also used frozen biscuits instead of puff pastry just for convenience.
Really good recipe except I flipped her recipe some. I did beef and sausage (jimmy dean), same veggies, but with beef broth (2 cups), heavy whipping cream (2 cups), 5 scoops of 1/4 cup of flour. Let it simmer low to mid heat for about 10 to 15mins, if that then boom. I added my own seasonings, since some commenters said it was bland once the liquids were added, but I did add the turmeric.
Great flavor
Very tasty, but took me 60 minutes, not 16! I used leftover cooked chicken and used 1.5 cups (instead of 3 cups) of chicken stock and 0.5 cup of half and half (instead of 2 cups) after reading comments that it was too runny. No extra thickener needed aside from the flour in the recipe. I can’t help wondering if the amounts for liquids were a typo? Turned out great!
Great recipe!! It was tasty – even my picky 3 year old liked it! The only problem I had was the sauce. It definitely takes longer than 3 minutes to thicken. I whisked in another tablespoon of flour too while it was cooking. Very soupy at first, but once it thickened it was perfect! Make sure you taste it after you add broth and cream. Mine needed a lot more salt and pepper. A keeper!