Ingredients:
5 boneless skinless chicken thin sliced breast fillets cubed
20 peeled fresh pearl onions or 5 diced Shallots
2 large celery stalks sliced
1 cup frozen peas and carrots
2 Tlbs olive oil
2 tsp fresh thyme leaves
1 Tlbs Dried Herbs De Provence
1 Tlbs Celtic sea salt
6 Tlbs salted Butter
6 Tlbs self rising flour
1 cup chicken broth
1 cup fresh cream
1 tsp fresh cracked black peppercorns
One premade frozen 9 inch pie crust thawed
One sheet frozen puff pastry thawed
One egg for egg wash
Putting it all Together:
Put olive oil in a hot pan and add celery and onions or shallots. Cook on medium til celery is slightly translucent but still has crunch. Add fresh thyme leaves and cubed chicken. Fold in Salt, peppercorns and Herbs De Provence. Cook chicken til done. Add in frozen peas and carrots and heat through. Remove this mixture from the pan and set aside In a bowl.
In the hot pan place the butter and melt, add the flour and stir over medium into a light roux slowly add chicken broth and cream on medium high heat stirring constantly into a moderately thick bechamel sauce. Remove from heat and fold into the sauce the cooked chicken and veggies.
Roll out the puff pastry and cut into a round the size of the pie
Bake the pie crust in a 375 degree oven by itself for 7 minutes.
Remove the crust from oven and pour the chicken sauce veggie mixture into pie pan. Place the puff pastry on the top and crimp edges. Beat the egg and brush on top of the puff pastry as an egg wash. With a knife slice 4 to 5 slits in the puff pastry top to let out steam when it bakes.
Bake in 375 degree oven for 40 min.
Enjoy with a White Wine such as a Chardonnay or Cabernet Dore’
FEEORIN WOODS 