1.5lbraw chicken breastcubed into bite-sized pieces
1/2cupall purpose flour
1.5cupchicken broth
1cupreduced-fat milk
1tbspminced garlic
1tspdried oregno
1tspdried rosemary
1tspdried thyme
0.5tspsalt
0.5tsppepper
0.25tspcayenne pepperoptional
1cupfrozen peas
1sheetpuff pastryor pie crust or a small can of biscuits
Instructions
Pre-heat oven to 400F *or the temperature suggested on the packaged of your desired topping
Take out your frozen puff pastry to begin thawing
Heat butter in a large skillet over medium heat
Add onions, carrots, and celery - saute until onions are translucent
Push veggies to the side of the skillet and add chicken breast to the empty portion of the skillet
Cook for a few minutes, stirring occasionally so that all sides turn white
Sprinkle flour over cooked vegetables & stir to create a light roux - mix in the chickenAdd a splash of the chicken broth if needed - it will be thick!
Pour remainder of chicken broth + milk into skillet and stir until combined
Add seasoning + frozen peas - mix well
Bring to a simmer for ~5 minutes until thickened, stirring occasionally
While filling is simmering, prepare puff pastry*I like to cut my puff pastry into 6 pieces to help with serving even portions.
Transfer filling into 9x13in baking dish. Top with puff pastry slices.
Bake for 15-20 minutes or until puff pastry is golden brown
Notes
Nutrition facts will vary depending on specific amounts and products used.