Ingredients
3chicken breasts
6chicken thighs
1medium onion
2celery stalk
3whole carrots
salt
pepper
1cupbaby carrots
1cupfrozen green peas
1cupcrimini mushrooms
½cuppearl onions,fresh or frozen
1sheetfrozen puff pastry
1egg
3tbspbutter
3tbspall purpose flour
¼cupchicken broth,from leftover stock
½cupheavy cream
½tsptabasco
½tspworcestershire sauce
salt,to taste
pepper,to taste
Preparation
Preheat oven to 425 degrees F.
Place the chicken, onion, celery, carrots, salt, and pepper in large stockpot; cover with water. Simmer in covered pot for about 25 minutes, until chicken is no longer pink.
Strain the broth, and set aside to use in the chicken cream sauce. Remove chicken and cool; cut into bite-size pieces.
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.
In a nonreactive bowl combine baby carrots, peas, mushrooms, pearl onions, and chicken. Pour mixture into a 9×13-inch casserole dish. Pour the chicken sauce over the mixture.
Cut 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.
Bake for about 25 minutes, until crust is golden brown, and filling is bubbly. Let stand 5 minutes before serving.
