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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Prepare through step 4 up to 1 day ahead; chill uncovered until egg coating on crusts is dry, about 15 minutes, then cover airtight and chill. Ingredients:
1/2 pound red thin-skinned potatoes (1 1/2 in. wide) |
1/2 pound carrots |
1/2 pound green beans |
3 cups fat-skimmed chicken broth |
1 tablespoon dried herbes de provence or 1 1/2 teaspoons each dried thyme and crumbled dried rosemary |
3 1/2 tablespoons cornstarch |
1/2 cup whipping cream or fat-skimmed chicken broth |
3 cups bite-size pieces skinned cooked chicken |
salt and pepper |
1 package (10 oz.) frozen puff pastry shells, thawed |
1 tablespoon beaten egg |
Directions:
1. Scrub potatoes and cut into quarters. Peel carrots, and trim and discard ends; cut carrots diagonally into 1/4-inch-thick slices. Rinse beans, and trim and discard ends; cut beans into 1 1/2-inch lengths.
2. In a covered 5- to 6-quart pan over high heat, bring potatoes, carrots, broth, and herbs to a boil. Reduce heat and simmer until carrots are almost tender when pierced, about 5 minutes. Add beans; cover and simmer until all the vegetables are tender when pierced, 3 to 5 minutes longer.
3. In a small bowl, mix cornstarch and cream. Add to vegetable mixture and stir until boiling, about 2 minutes. Remove from heat and stir in chicken. Add salt and pepper to taste. Spoon equally into 6 round soufflé dishes or ramekins (1-cup size; 3 1/2 to 4 1/2 in. wide). Let cool to room temperature, about 35 minutes.
4. Meanwhile, on a lightly floured board, roll each puff pastry shell into a round about 1 inch wider than the diameter of soufflé dishes. Brush egg around edge of each pastry in a border about 1/2 inch wide. Invert a pastry onto each dish, egg side down, and press edges firmly against sides of dish. Brush egg lightly over pastry tops and sides. Set dishes at least 1 inch apart in a 10- by 15-inch pan.
5. Bake in a 400° regular or convection oven until pastry is richly browned, 15 to 25 minutes.
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