Ingredients
- 2 cups boneless chicken (breast or thighs), diced
- 1 sheet puff pastry, thawed
- 1 cup onions, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup mushrooms, sliced
- 1 cup heavy cream (or milk)
- 1 cup chicken broth (or vegetable broth)
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until fragrant and translucent.
- Stir in carrots and mushrooms, cooking until tender.
- Add diced chicken, seasoning with salt, pepper, and thyme. Cook until chicken is no longer pink, about 5-7 minutes.
- Pour in chicken broth and cream, bringing to a gentle simmer. Stir until the sauce thickens, about 5 minutes.
- Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface.
- Pour the filling into a baking dish and cover with the pastry, trimming any excess. Cut slits in the top for steam to escape.
- Brush with an egg wash and bake for 25-30 minutes until golden.
- Let cool for a few minutes before serving.
Notes
For a vegetarian version, replace chicken with vegetables or beans and use vegetable broth. Keep puff pastry cold for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian