1 hr 10 min
- 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.
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