Ingredients: 1 to 2 packages frozen puff pastry, best quality such as Dufour or Pepperidge Farm, thawed 4 tablespoons unsalted butter 1 medium yellow onion, diced 3 cloves garlic, roughly chopped 3 stalks celery, diced 3 carrots, sliced into ¼-inch rounds 1/3 cup all-purpose flour, plus more for rolling the pastry 2-1/2 cups low-sodium chicken broth 1/3 cup Cognac or brandy (okay to replace with more chicken broth if avoiding alcohol) 1 teaspoon salt 1/2 teaspoon white pepper 1/2 cup heavy cream 1 tablespoon chopped fresh thyme (or a combination thyme, rosemary and sage), plus a few thyme springs for serving 3-4 cups shredded cooked chicken (I use two chicken breasts and prepare them using the method on this site (except I use water instead of broth): https://boulderlocavore.com/moist-homemade-shredded-chicken-breast-recipe/). You can use a rotisserie chicken. 1 cup frozen peas (no need to defrost) 1 egg Instructions:
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