Directions
- 1Season chicken breasts with salt and pepper and cook, then shred.
- 2In a cast iron skillet, melt butter. Add carrots, celery, and onion; stir and cook until soft.
- 3Add flour, salt, pepper, celery salt, and garlic powder; combine and cook for 2 minutes.
- 4Slowly incorporate whole milk and chicken broth.
- 5Add peas and shredded chicken; mix.
- 6Carefully cover with puff pastry. Cut a few slits in the pastry.
- 7Whisk an egg and brush the top of the pastry.
- 8Bake at 425 until golden.
Ingredients
- 1 stick butter
- 2 C carrots, sliced
- 1 C celery, sliced
- 1 C onion, chopped
- 0.5 C flour
- 1 t salt
- 0.5 t pepper
- 0.5 t celery salt
- 1 t garlic powder
- 1 C whole milk
- 2 C chicken stock
- 1 C peas
- 4 C shredded chicken
- 1 puff pastry or pie crust
- 1 egg
Equipment
cast iron skilletovenwhiskpizza cutter
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