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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Made with puff pastry Ingredients:
1 sheet frozen puff pastry, thawed for 30 minutes |
1 tablespoon butter |
1 cup diced celery |
1/3 cup finely chopped shallot |
3 cups low-salt chicken broth |
2 bay leaves |
1 teaspoon dried thyme |
1 1/2 lbs boneless skinless chicken breast halves |
1 cup whipping cream |
1 russet potato, peeled and cut into 1/2-inch cubes (10 oz. potato) |
1 cup frozen peas |
salt |
pepper |
Directions:
1. Preheat oven to 375°; roll out pastry on a lightly floured surface to a 13 x 9 inch rectangle; transfer to baking sheet and chill.
2. Butter an 11x7 inch baking dish.
3. Melt butter in a large saucepan over medium-high heat; add celery and shallots; saute 5 minutes.
4. Add broth, bay leaves, and thyme; bring to a boil.
5. Add in chicken; decrease heat to med-low and simmer until chicken is just cooked through, about 12 minutes; remove chicken and bay leaves.
6. Increase heat to medium; boil mixture until decreased to 1 1/2 cups, about 15 minutes.
7. Add in cream; return to boil; add potato cubes; cover and cook until fork tender, about 10 minutes.
8. Remove pan from heat; cut chicken into bite-size pieces and add to pan; mix in peas; season with salt and pepper.
9. Pour mixture into buttered baking dish; top with pastry; press overhang to sides of dish.
10. Bake until golden, about 30-35 minutes.
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