Ingredients:
2 sheets of puff pastry, 1 box
2 chicken breasts
3 large carrots
1 large potato
1 small onion or one shallot
1 cup frozen peas
1 cup mushrooms
2 cups chicken stock
4 tablespoons butter
4 tablespoons flour
2 teaspoons fresh thyme, or 1 teaspoon dried
Juice of 1 lemon
Dry beans or rice for blind baking
Egg for egg wash
Method:
Thaw the pastry according to the package instructions. I prefer to do mine over night in the fridge.
Heat the oven to 350 degrees.
Roll out one sheet of puff pastry large enough to cover the bottom and sides of your 9x13 baking dish. Use plenty of flour so it doesn’t stick to the counter. Place it in the baking dish and then place a piece of parchment over the top to cover it. Add your dry beans and blind bake for 10 minutes. If you don’t have beans, you can use rice or just poke the pastry with a fork all over to allow steam to escape.
While the bottom crust is baking, sauté the diced onion, carrots and potatoes in olive oil over medium heat until tender. Season with salt and pepper. Add the mushrooms and thyme and sauté for a few minutes. Add the diced chicken and cook until cooked through. Add the butter and let it melt. Add the flour and stir for one minute. Slowly add the chicken broth. Let it simmer for a few minutes until thickened. Check for seasoning! Add salt and pepper as needed. Add the peas and lemon juice and set aside.
Roll out the second sheet of puff pastry large enough to cover the top of the baking dish. add the filling to the baking dish and place the top sheet of puff pastry over the filling. You can trim the excess from the sides, but I prefer to tuck them down so make the crust thicker. It’s my favorite part! Brush with the egg wash (1 egg with a splash of water). Add a few slits in the top to allow steam to escape.
Bake for 30-40 minutes until golden and crisp.