2 tbsp extra virgin olive oil
2 ½ lbs chicken breast
1/3 cup unsalted butter
½ small yellow onion, finely chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
4 cups heavy cream
2 chicken bouillon cubes
2 cups frozen peas
2 cups cooked diced carrots
¼ cup fresh parsley
1 sheet puff pastry
1 egg lightly beaten
Preheat oven to 350 in a large skillet. Heat the oil over medium high heat.
Season the chicken with salt & pepper. Cook the chicken in the oil for 12 to 15 minutes or until cooked through reducing the heat if necessary.
Transfer the chicken to a paper towel lined plate to drain. When it is cool enough chop it up to bite size pieces.
In the same skillet, melt the butter over medium heat. Add the onion, cook and stir for 3 minutes. Add the garlic; cook and stir for 30 seconds. Stir in the flour; cook and stir for 1 minute.
Slowly pour in the cream, then stir in the bouillon cubes. Stir in the chicken , peas, carrots, nutmeg. And salt and pepper to taste. Simmer for 1 to 2 minutes or until thickened. Stir in the parsley. Pour the mixture into a 9-inch round baking pan.
On a lightly floured surface unfold the pastry and cut out a 10 inch cube. Using a sharp knife, lightly crosshatch the circles surface. Place the pastry circle ove the vegetables, tucking the excess dough down into the edge of the pan. Brush the crust lightly with the beaten egg.
Bake 35 minutes or until the crust is puffed and golden. Let stand for 5 minutes before serving.