| Cuisine: American | Type: Casserole | Serves: 4 |
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Source:
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Cook This, Not That |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 tbs. butter 1 onion, chopped 2 carrots, chopped 2 cloves garlic, minced 2 cups white or cremini mushrooms, stemmed and quartered 2 cups frozen pearl onions 2 cups chopped cooked chicken 1/4 cup flour 2 cups low-sodium chicken broth, warmed 1 cup 2% or whole milk 1/2 cup half and half 1 1/2 cups frozen peas Salt and pepper to taste 1 sheet puff pastry, defrosted 2 egg whites, lightly beaten |
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Instructions:
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Heat the butter in a large sauté pan or pot over medium heat. When it's melted, add the onion, carrots,, and garlic and cook until the onion is translucent and the carrots begin to soften, about 5 minutes. Add the mushrooms and peal onions and cook, stirring occasionally, for another 5 minutes. Stir in the chicken and the flour, using a wooden spoon to ensure the vegetables and meat are evenly coated with flour. Slowly pour in the chicken broth, using a whisk to beat it in to help avoid clumping with the flour. once the broth is incorporated, add the milk and half and half and simmer for 10 to 15 minutes, until the sauce has thickened substantially and lightly clings to the vegetables and chicken. Stir in the peas. Season with salt and pepper. Preheat the oven to 375F. Pour chicken mixture into casserole and top with puff pastry sheet that has been rolled out to fit over the top. Make in one casserole or follow the original: Cut the pastry into quarters. Roll out each piece on a floured surface to make a 6" square. Divide the chicken mixture among 4 ovenproof bowls. Place a pastry square over the top of each bowl and trim away the excess with a paring knife, pinch the dough around the edges to secure it. Brush tops with egg whites and bake until golden brown, about 25 minutes. |
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Related recipes:
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None |
2010-09-07