Prep
20 min
Total
1 hr 10 min
Plus
pastry brush
Serves
4
INGREDIENTS
- 3 garlic cloves chopped
- 2 shallots diced
- 1 carrot diced
- 1 celery stock diced
- 1 potato diced
- 1/2 cup peas
- 1/4 cup butter
- 1/4 cup flour
- 1/4 cup white wine
- 1/2 heavy cream
- 1 cup chicken stock
- 1 1/2 cup cooked chicken
- 2 tbsp fresh picked thyme
- Salt and pepper
- 1 sheet puff pastry
- 1 egg wash
- 1 nub butter
METHOD
- Preheat oven to 400F.
- In a large pot sauté garlic, onion, celery and carrots in butter. Add flour and stir until you get light colour in the pot. Add thyme and deglaze with white wine.
- Follow with cream and stock. Then add potato, chicken and peas. Simmer for 5 minutes and season.
- Place in appropriate casserole dish rimed with butter.
- Let cool and roll out puff pastry to fit casserole dish. Place over top and brush with egg wash. Bake for 30 minutes or until golden.
