Ingredients
s
4 cups shredded rotisserie chicken
o
½ (17.3 ounce) package frozen puff pastry sheets, thawed and cut into 3" x 3" squares (can substitute gluten free puff pastry)
s
½ cup (1 stick) unsalted butter
t
2 cups thinly sliced leek (from 1 large leek)
c
1 cup chopped carrots (from 3 medium carrots)
a
½ cup all purpose flour (can sub a 1:1 gluten free flour)
c
2 ½ cups chicken bone broth (or sub regular chicken broth)
f
1 cup frozen peas, thawed
h
¼ cup heavy cream
D
1 tbsp. Dijon mustard
f
1 tbsp. fresh parsley, chopped
f
2 tsp. fresh thyme, chopped, plus more for garnish
s
1 ½ tsp. salt
b
½ tsp. black pepper
l
1 large egg
w
1 tbsp. water
Directions
1
Preheat oven to 400°F.
2
Melt butter in an ovenproof skillet over medium-high heat. Add leek and carrots, stirring often, until softened, about 6 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute.
s
½ cup (1 stick) unsalted butter
c
1 cup chopped carrots (from 3 medium carrots)
t
2 cups thinly sliced leek (from 1 large leek)
a
½ cup all purpose flour (can sub a 1:1 gluten free flour)
3
Stir in broth and bring mixture to a simmer, stirring constantly, until mixture thickens, about 1 to 2 minutes.
c
2 ½ cups chicken bone broth (or sub regular chicken broth)
4
Stir in chicken, peas, cream, Dijon, parsley, thyme, salt, and pepper. Remove from heat.
s
4 cups shredded rotisserie chicken
f
1 cup frozen peas, thawed
h
¼ cup heavy cream
D
1 tbsp. Dijon mustard
f
1 tbsp. fresh parsley, chopped
f
2 tsp. fresh thyme, chopped, plus more for garnish
s
1 ½ tsp. salt
b
½ tsp. black pepper
5
Whisk together egg and 1 tablespoon water in a small bowl.
l
1 large egg
w
1 tbsp. water
6
Brush pastry squares with egg wash.
o
½ (17.3 ounce) package frozen puff pastry sheets, thawed and cut into 3" x 3" squares (can substitute gluten free puff pastry)
7
Arrange squares on top of chicken mixture in the skillet, slightly overlapping so entire surface of chicken mixture is covered.
o
½ (17.3 ounce) package frozen puff pastry sheets, thawed and cut into 3" x 3" squares (can substitute gluten free puff pastry)
8
Place skillet on a rimmed baking sheet and bake for about 20 minutes, or until top is browned and filling is bubbly.
9
Remove from the oven and let cool for 10 minutes. Sprinkle with fresh thyme leaves and serve.
f
2 tsp. fresh thyme, chopped, plus more for garnish
10
Enjoy!
