Ingredients
3 chicken breasts
6 chicken thighs
1 medium onion
2 stalk celery
3 whole carrots
salt
Pepper
1 c. baby carrots
1 c. frozen green peas
1 c. Crimini mushrooms
1/2 c. pearl onions (fresh or frozen)
1 sheet frozen puff pastry
1 egg
3 tbsp. butter
3 tbsp. all-purpose flour
1/4 c. chicken broth (from leftover stock)
1/2 c. heavy cream
1/2 tsp. Tabasco
1/2 tsp. Worcestershire sauce
Salt, to taste
Pepper, to taste
Preparation
Step 1Preheat oven to 425 degrees F. Prepare chicken and stock: Place chicken, onion, celery, carrots, salt, and pepper in large stockpot; cover with water. Simmer in covered pot until chicken is no longer pink, approximately 25 minutes. Strain the broth, and set aside to use in the chicken cream sauce. Remove chicken and cool; cut into bite-size pieces.Step 2Prepare chicken sauce: Melt the butter in a medium saucepan. Once the butter has melted, stir in the flour. Add the reserved chicken stock and heavy cream. Stir constantly until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat, add Tabasco, Worcestershire, salt, and pepper.Step 3In a nonreactive bowl combine baby carrots, peas, mushrooms, pearl onions, and chicken. Pour mixture into a 9" by 13" casserole dish. Pour the chicken sauce over the mixture.Step 4Cut puff pastry to fit casserole dish, leaving a 2-inch border. Lay puff pastry over filling crimping edges, trimming edges if necessary. Cut a hole in the center of the pastry to allow steam to escape. Brush egg over crust.Step 5Bake until crust is golden brown, and filling is bubbly, approximately 25 minutes. Let stand 5 minutes before serving.
