Ingredients: |
Ingredients: 2 tbsp extra virgin olive oil
2 ½ lbs boneless, skinless chicken breast halves
1/3 c unsalted butter (2/3 stick)
1/2 small yellow onion, finely chopped (1/4 c)
2 cloves garlic, minced
1/3 c all-purpose flour
4 c heavy cream
2 chicken bouillon cubes
2 c frozen green peas
2 c cooked diced carrots
Pinch ground nutmeg
1/4 c chopped fresh parsley
1 sheet frozen puff pastry (from a 17.5-ounce package)
1 large egg, lightly beaten
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Directions: |
Directions:Preheat oven to 350.
In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and 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 to handle, chop it into 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, and 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 a 10-inch circle. Using a sharp knife, lightly crosshatch the circle's surface. Place the pastry circle over the vegetables, tucking in the excess dough down into the edges of the pan. Brush the crust lightly with the beaten egg.
Bake about 35 minutes or until the crust is puffy and golden. Let stand for 5 minutes before serving. |
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