Ingredients: |
Ingredients: Puff Pastry 4 Sheets
4 Boneless, skinless chicken breasts
2 Red bell peppers seeded and sliced
1 large onion chopped
One package button mushrooms sliced, or any other mushroom you may prefer
2 handfulls of green beans par boiled and cut in half
1 tps. of dry crushed rosemary
1 stick butter
½ cup plus 2 tblsp. of flour
1 cup milk
¼ cup whipping cream
3 cups chicken broth
1 egg to use as egg wash for puff pastry
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Directions: |
Directions:Season Chicken breasts with salt and pepper and either grill or broil chicken until firm to the touch. Cool and cut into bite size cubes.
While the chicken is cooking sauté the bell peppers, onions until the onions are translucent. Add mushrooms and continue to sauté until the mushrooms are brown. Add green beans and rosemary and set aside.
Melt butter in a large saucepan. Add flour and whisk to form a paste. Gradually whisk in chicken broth and then milk and cream. Season sauce with salt and pepper. The sauce should be relatively thick, i.e. coat the back of a spoon. If it is not, continue to heat the sauce until thick.
Mix chicken, vegetables, and sauce together. Pour mixture into individual soufflé dishes, sized according to appetite. Preheat oven to 350. Top each soufflé dish with puff pastry. Press puff pastry with a fork around the edges of each soufflé dish. Cut three slits into each puff pastry and brush on egg wash. Bake each dish for about 45 minutes or until the mixtures is cooked through. The puff pastry should be golden brown. Make sure to place a cookie sheet under the soufflé dishes. Expect some overflow. |
This recipe for Chicken Pot Pie is from