I’ve had this recipe in my Pinterest for a while and tonight I felt utterly compelled to make it. It turned out fantastic and looked exactly like the picture from the source, which is pretty impressive! I might cut the salt a bit next time – it was perfect for adults but my kids tend to like less.
Yield: 4-5 servings
- 1 sheet frozen puff pastry
- 4 tablespoons butter
- ¼ cup chopped carrot (about ½ carrot)
- ¼ teaspoon salt (or less for kids)
- 2 tablespoons flour
- 2 cups milk
- ½ cup heavy cream
- 1 teaspoon “Better Than Bouillon” chicken base
- 2 cups cooked chicken, chopped (I used rotisserie)
- ½ cup frozen peas
- ½ cup diced Yukon Gold potatoes (about 1 large spud)
- ½ teaspoon chopped fresh thyme
- 1 egg, beaten with fork
- Preheat oven to 400 degrees. Take out puff pastry to thaw at room temperature.
- Microwave the diced potatoes on high in a covered bowl until they begin to become tender (about 3 minutes).
- In a large pot, melt butter over medium-high heat. Add carrots and salt and sauté until the carrots begin to become tender (about 3 minutes).
- Sprinkle flour over mixture and cook for 1-2 minutes.
- Gradually whisk in milk, heavy cream, and and Better Than Bouillon, and bring to a slow boil. Simmer gently over medium-low heat until sauce begins to thicken (about 5 minutes).
- Turn heat to low and add chicken, peas, potatoes, and thyme. Pour chicken mixture into a 9 x 9 baking dish.
- Cut puff pastry into 12 equal strips, using fold lines as a guide. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern. Using a pastry brush, brush egg onto the top of the puff pastry.
- Bake for 30-35 minutes. The top of the puff pastry will be a deep golden brown color. Cool for 5 minutes before serving.
(Adapted from Lovely Little Kitchen.)