Filling
- One store-bought whole roasted chicken, cut into pieces, skin removed
- 3 tbsp butter
- 5 cups homemade or store-bought chicken broth
- 2 Knorr chicken bouillon cubes
- 2 cups chopped Vidalia onions
- 1 cup heavy cream
- 1⁄2 cup dry white wine
- 2 cups carrots, diced
- 2 cups celery, diced
- 1⁄2 pound mushrooms, sliced
- 1 leek, cut into 1⁄2-inch slices
- 1 sprig fresh tarragon, finely chopped (optional)
- 1 10-ounce package of frozen peas
- 2 cloves of garlic, finely chopped
- 1⁄2 cup fresh parsley, chopped
- Salt and pepper
Quick Dough
- 1 package store-bought puff pastry (Pepperidge Farms)
- 1 egg
- 1 tablespoon milk
- 1.
Preheat the oven to 375°F.
- 2. Filling
In a large saucepan, melt the butter and sauté the onions, mushrooms, carrots, leeks, celery, and tarragon. Season with salt and pepper. Cook over medium heat for 10 to 15 minutes, adding butter as needed, until the mixture is golden brown and tender. Add the garlic and cook for 1 minute.
- 3.
Add the wine, stir, and heat over high heat until reduced by one-third.
- 4.
Add the chicken broth plus bouillon cubes.
- 5.
Simmer over medium heat for one minute.
- 6.
Add the frozen peas and parsley and mix well. Bring to a boil and simmer for 2 minutes.
- 7.
Add the heavy cream.
- 8.
If the sauce isn’t thick enough, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and add to the simmering sauce. Simmer for 2 minutes until the desired consistency is reached.
- 9.
Gently add the chicken pieces and mix well. Adjust the seasoning.
- 10. Quick Dough
Let the puff pastry thaw at room temperature. Roll out the dough on a floured surface.
- 11.
Divide the filling among four oven-safe ramekins.
- 12.
Divide the dough into quarters and roll each piece into an 8-inch square.
- 13.
Brush the outer edges of each ramekin with the egg wash (egg beaten in milk). Place the pastry on top and brush with the egg wash. Place the ramekins on a baking sheet to catch any spills. Make 2 slits in the center of the pastry to allow steam to escape. Bake until the pastry is golden brown, about 45 to 50 minutes.
I like to serve them garnished with chives and chopped parsley, as shown in the photo.
