Servings: 6 people
Calories: 858kcal
Ingredients
- 1 stick butter
- 1 med yellow onion, diced
- 8 oz mushrooms, sliced thinly
- 5 cloves garlic, minced
- 1 (10 oz) bag frozen cut green beans, thawed
- 1 (10 oz) bag frozen corn, thawed
- 5-6 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, chopped I used a rotisserie chicken
- 2 sheets puff pastry
- 1 egg
- water
- kosher salt and fresh ground pepper, to taste
Instructions
- Build the base: In a large cast iron skillet, sauté the onions, mushrooms, and garlic in butter over medium-high heat until softened.
- Add vegetables: Stir in the green beans and corn and cook until warmed through.
- Make the roux: Sprinkle in the flour and cook, stirring constantly, for 3–4 minutes to eliminate any raw flour taste.
- Create the sauce: Slowly pour in the broth, stirring to keep the sauce smooth. Stir in the heavy cream and cook until slightly thickened and heated through.
- Add chicken: Stir in the chicken until combined, then remove the skillet from the heat.
- Top with pastry: Cut the puff pastry into 1-inch squares. Starting around the outer edge of the skillet, arrange the pastry on top of the filling, slightly overlapping as you work toward the center.
- Finish: Whisk the egg with a splash of water and brush over the puff pastry. Season with coarse salt and fresh ground pepper.
- Bake: Bake at 400°F until the puff pastry is deeply golden and crisp, about 35–45 minutes.
Nutrition
Serving: 1serving | Calories: 858kcal | Carbohydrates: 47g | Protein: 18g | Fat: 67g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 666mg | Potassium: 352mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1151IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 3mg
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