Thursday, July 13, 2017


source 1 :    Martha Stewart
source 2 :    Paty's

Ingredients for the fillings :

1  tbsp  extra virgin olive oil
1  chicken breasts  ~  cubed
3  tbsp  unsalted butter
2  white onion  ~  diced
1  carrots  ~  diced
1  cup  celery  ~  diced
2  potatoes  ~  diced
1  bay leaf
4  cup  chicken broth  ~  divided
3/4  cup  flour
Salt & pepper to taste

1-2  sheets  KAWAN Puff Pastry  ~  thawed
1  egg  yolk
1  tsp  water

Directions :

1.  In a pan over medium heat, add olive oil and cubed chicken.  Season with salt and pepper.  Saute until cooked through.  Set aside.

2.  In the same pan over medium heat, melt butter and add onion, carrots, celery, potatoes and bay leaf.  Cook until soft.

3.  Add 1 cup of chicken broth and stir.  Slowly add flour until mixture has thickened.  Add remaining broth and continue to stir until well combined.  Bring to a boil.

4.  Reduce heat, add corn, peas (if using) and chicken.  Simmer for 15 minutes.

5.  Meanwhile, preheat oven to 375'F.

6.  Pour the mixture into baking dish or divide among baking dish/ramekins.

7.  While the mix comes to room temperature, roll out puff pastry.  Roll out enough to cover the bowl, allowing a bit of and overhang.  Cover bowl with pastry.  Cut vents (in the middle) with a knife.

8.  In a bowl, whisk egg yolk with water.  Brush the egg wash over the pastry.  Let prepared bowl sit in the refrigerator for 15 minutes.

9.  Place bowl on a cookie sheet and bake until top is golden brown for about 25 minutes.  Remove from oven, let cool a bit and serve warm...

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