Directions
- 1Preheat oven to 400 F.
- 2Dice the boneless, skinless chicken thighs.
- 3Dice one yellow onion.
- 4Slice the white/light green parts of two leeks into rounds.
- 5Cube two cups of mushrooms.
- 6Chop two tablespoons of rosemary.
- 7Chop two tablespoons of thyme.
- 8Add one tablespoon of olive oil to your baking dish/skillet and add the chicken.
- 9Cook the chicken on medium heat, seasoning with salt, pepper, and half the fresh rosemary and thyme.
- 10Cook the chicken until golden and then remove it from the pan, leaving the juices.
- 11Add three tablespoons of butter to the pan.
- 12Once the butter is melted, sauté the diced onions and leeks until softened.
- 13Add the mushrooms, the rest of the rosemary and thyme, one minced or grated large garlic clove, salt, and pepper to the pan.
- 14Once the mushrooms have cooked down, sprinkle in two tablespoons of all-purpose flour to form a roux.
- 15Gradually stir in one cup of chicken broth and 1 1/2 cups of half & half, stirring as you go to prevent lumps.
- 16Add the cooked chicken and one cup of peas into the mix and stir everything together.
- 17Slice the puff pastry into squares.
- 18Lay the puff pastry squares around the pan on top of the filling.
- 19Brush the beaten egg over top the pastry.
- 20Bake for 30 minutes until the crust is golden brown.
- 21Serve and enjoy!
Ingredients
- 4 boneless, skinless chicken thighs
- 1 yellow onion
- 2 leeks
- 2 cups mushrooms
- 2 tbsp rosemary, chopped
- 2 tbsp thyme, chopped
- 3 tbsp butter
- 1 tbsp olive oil
- 1 large garlic clove, minced or grated
- 2 tbsp all purpose flour
- 1 cup chicken broth
- 1.5 cup half & half
- 1 cup peas
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 sheet of puff pastry
- 1 egg, beaten
Equipment
baking dishskilletknifechopping boardserving spoonspatulaovenbrush
Tips
- Chicken will continue cooking in the oven.
- Sprinkle with fresh thyme and sea salt before serving.
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