YEAH!! -- MY FIRST POST -- :O) This recipe was originally from Williams Sonoma... it now has my finishing touches... We can't get enough of this!! Good for leftover veggies and meat. P.s. Since the little one doesn't like some veggies, I mince them so we don't lose the flavor :O)
- 8 tablespoons unsalted butter, sliced
- 1⁄2 cup all-purpose flour
- 4 cups chicken broth
- 1⁄4 teaspoon dried thyme
- 1 bay leaf
- 1 1⁄2 teaspoons shallots, minced
- 1⁄2 cup celery, diced
- 1⁄2 cup carrot, diced
- 1⁄2 cup fresh peas (or frozen)
- 1 cup fresh mushrooms, diced
- 1 1⁄2 cups idaho potatoes, diced
- 1 1⁄2 cups cooked chicken, diced
- 1⁄2 cup heavy cream
- 1 sheet frozen puff pastry, thawed and cut into 4 6-inch squares
- 1 egg, beaten with
- 1 teaspoon water
- sea salt & fresh black pepper, to taste
- cornstarch, to thicken, if necessary
- Preheat an oven to 400ºF.
- In a large saucepan over medium heat, melt the butter.
- Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.
- Slowly add the broth, whisking until smooth, and bring to a boil.
- Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken.
- Sea salt and pepper (to taste).
- Simmer, covered until the potatoes are tender, 10-15 minutes.
- Thicken with cornstarch if necessary.
- Remove bay leaf and discard.
- Remove from heat and let cool for 5 minutes.
- Add heavy cream.
- Divide the filling among 4 ovenproof ramekins (1.5 cup/.35 lt) and place on a baking sheet.
- Brush the puff pastry squares with the egg mixture.
- Brush the rims of the bowls with water.
- Place 1 pastry square on top of each bowl, pressing lightly on the edges.
- Bake until the pastry is puffed and golden brown, about 15-20 minutes.
- Remove from oven.
- Let rest for 5-10 minutes before serving. Serves 4.