1 c. chopped onion
1 c. chopped celery
1 c. chopped carrot
1/2 c. plus 2 tbsp. melted butter
1 c. frozen tiny English peas (I substituted with corn)
1/4 c. plus 2 tbsp. flour
2 c. chicken broth
1 c. half & half
1 tsp. salt
1/4 tsp. pepper
1 c. chopped celery
1 c. chopped carrot
1/2 c. plus 2 tbsp. melted butter
1 c. frozen tiny English peas (I substituted with corn)
1/4 c. plus 2 tbsp. flour
2 c. chicken broth
1 c. half & half
1 tsp. salt
1/4 tsp. pepper
1 c. monterey jack cheese
1 c. shredded cheddar
4 c. diced cooked chicken
2 (17 1/4 oz.) pkg. frozen puff pastry, thawed
1 egg yolk
1 tbsp. half & half
4 c. diced cooked chicken
2 (17 1/4 oz.) pkg. frozen puff pastry, thawed
1 egg yolk
1 tbsp. half & half
Saute onion, celery and carrot in butter for 10 minutes. Stir in peas (or corn) and flour, cook 1 minute, stirring constantly. Gradually add broth and 1 cup half & half; cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt and pepper. Add chicken, stirring well. Ladle chicken mixture into oven-proof bowl(s), filling to within 3/4 inch of rim. Set aside.
Roll pastry sheets to 1/8 inch thickness. Cut pastry 1/2 inch larger than bowl(s). Combine egg yolk and 1 tablespoon half & half. Brush one side of pastry. Place brushed side down over bowl(s), folding edges under and pressing firmly to sides of bowl. Brush top with remaining egg mixture. Bake at 400 degrees for 15-20 minutes until top is puffed and browned. Yields: 6 servings.
