Ingredients:
- 6 tablespoons butter, salted or unsalted
- 1 large onion, chopped
- 1 1/2 pounds potatoes, peeled and cut into approx. 1″ cubes (I used new potatoes)
- 1 pound (about 6 medium) carrots, cut into approx. 1″ pieces
- 10-12 oz. mushrooms, sliced
- 1/2 cup cognac
- 6 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup milk
- 5 cups chicken, cooked (roasted or poached) (I used a whole rotisserie chicken de-boned the last time I prepared this.)
- 1 cup fresh or frozen green peas
- 5 teaspoons dried parsley
- 2 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 3 teaspoon salt
- 1 teaspoon black pepper
- 1 sheet frozen puff pasty, thawed
- 1 egg yolk + 1 teaspoon water for egg wash
Directions:
- Preheat oven to 425°F. (If making ahead, skip this step.)
- In a stock pot or dutch oven, melt the butter over medium-high heat.
- Add onion, potatoes, carrots and cook, stirring occasionally, until tender, about 10-12 minutes.
- Add cognac, and combine.
- Stir in flour and cook for about 1 minute until combined well.
- Add chicken stock and milk. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens.
- Add chicken, mushrooms, peas, parsley, thyme, sage, salt and pepper, and combine well.
- Transfer mixture to preferred serving vessel. Or if preparing ahead, let cool and refrigerate to re-heat later.
- When ready to bake, whisk together the egg yolk and 1 teaspoon of water.
- Cut thawed puff pasty 1″ larger in diameter than the chosen serving dish/vessel, and cut out a 1/2-1″ hole in center for venting.
- Center cut puff pastry over dish and crimp down around edge of dish to seal.
- Brush top of pastry with egg wash.
- Bake in 425°F oven on baking sheet for 10 minutes, then cover lightly with aluminum foil and continue baking for another 20-25 minutes.
Preparation time: 20 minute(s)
Cooking time: 60 minutes
Number of servings (yield): 8
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