Chicken and vegetable pastry puff

This is a simple but beautiful looking dinner that I am fond of making. For me it is all about feeding as many people as possible and at the same time having them leave the table happy!! This dish is basic and most of my kids like it. You can add the vegetables that your family likes but I keep it pretty basic, and while my kids are not big fans of peas, they eat this without a word. You can easily make this a vegetarian dish by omitting the chicken and using vegetable broth and vegetables of your choice. I hope you enjoy this Sunday-Best meal!

 

Ingredients

1 boneless, skinless chicken breast cut into small pieces.

2 Tbs. olive oil

1 large carrot, peeled and cut into thin half circles

1/2 cup frozen peas

1 small onion chopped

1/2 tsp basil

1/2 tsp. salt

pinch of black pepper

Sauce

1/2 cup butter

1/2 cup flour minus 1 Tbs.

1 cup milk

2 cups chicken broth

Salt to taste

Pastry

1 package frozen puff pastry

 

Directions

Preheat oven to 400 degrees. Cook puff pastry according to package directions. I usually purchase the package that has several long strips of puff pastry but you might also like the shells, either one is fine.  I cut each strip into three or  four pieces and then bake.  Make sure they are brown, light and fluffy. Remove from oven and let them cool.

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Filling

Saute onion in 2 Tbs. olive oil, add chicken pieces and continue cooking. Add salt and basil, cover chicken and let it cook until completely done.

Peel, wash and cut carrots. I cut them in half lengthwise and then into halves again. Boil carrots until just tender, drain.

boil peas according to package directions, drain.

Add carrots and peas to chicken, stir and season to taste.

Sauce

Place butter in a large sauce pan, let it melt, add flour and whisk well, when mixture bubbles add broth and milk, whisk well until thickened and smooth. Season to taste with salt and pepper.

Add chicken and vegetables to white sauce and mix well. Season to taste.

Place a puff pastry piece on a plate, with a spoon gently push down on the middle of pastry making a little crack or hole. Spoon warm sauce over pastry and serve.

 

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197 thoughts on “Chicken and vegetable pastry puff

  1. All is well on my side, thank you. We had a scorching day here today, so for us, summer is definitely here. How I do wish I could experience a real winter, like you guys, Oh, I hope you enjoy the brownies. I have had a request from my daughter to please make them again, so I will be doing them in the next day or two as well …not too good for my figure 🙂 but I can’t resist them. My best too, is heated, soft and squishy with vanilla ice cream, yum…

    Liked by 1 person

  2. I could eat that little package at any time, Lynn. I love every ingredient that goes into it. It looks so colourful and appetising. Great recipe.
    We’ve had two days of frost now, with night time temperatures well below zero. (I’m saying that because only a few days ago I mentioned we hadn’t had any frosts here yet. Well, we have now!) This recipe would be ideal for temperatures like this! 🙂

    Liked by 1 person

  3. I meant to comment on this a while ago. I made this a couple of weeks ago, but didn’t have any puff pastry, so I used buttermilk biscuits instead. I also added a little bbq sauce to the gravy because my husband is a bbq junkie. It was so good, and the best part is how easy it was. I imagine it’s even better with puff pastry, because what isn’t ;). I’m definitely keeping this one. Thanks for a great recipe!

    Liked by 1 person

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