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!
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
1/2 cup butter
1/2 cup flour minus 1 Tbs.
1 cup milk
2 cups chicken broth
Salt to taste
1 package frozen puff pastry
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.
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.
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.