Ingredients –

  • 2 tablespoons butter
  • 1 yellow onion, diced (about 1 cup)
  • 1 1/2 cups carrots, diced
  • 1 cup French breakfast radishes, diced
  • 1 cup broccoli, chopped into bite-sized pieces
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 2 teaspoons salt, plus more to taste
  • black pepper, to taste
  • 8 ounces heavy whipping cream
  • 2 cups diced chicken
  • 3/4 cup peas (frozen will work!)
  • 2 teaspoons lemon juice
  • 2 tablespoons minced green onion
  • 1 sheet all-butter puff pastry
  • flour, for rolling
  • 1 egg, whisked together with 1 teaspoon water

 

Instructions –

  1. If using frozen puff pastry, allow to thaw according to packaged instructions before proceeding.
  2. Prepare all vegetables and measure out ingredients to allow for quick combining during the cooking process.
  3. Preheat oven to 375 degrees. Melt butter in a large skillet over medium heat.
  4. Saute onion for about one minute, then at carrots and continue to saute for about two minutes. Add in radishes and broccoli and saute for an additional two minutes.
  5. Sprinkle flour over the vegetable mixture and stir until evenly coated. Pour in chicken broth and bring to a rapid simmer. Continue stirring until the mixture begins to thicken, then add salt and pepper.
  6. Lower temperature and add in heavy whipping cream and stir until fully combined. Bring the temperature to a low simmer and continue to stir until the mixture is smooth and thick, similar to a thick gravy consistency. Remove from heat and fold in chicken.
  7. Pour filling to a medium size casserole dish. Gently drape the puff pastry over the top of the filling and cut a hole or slit into the middle to allow steam to release while baking. Lightly brush with an egg wash (use a fork to fully scramble one egg and a teaspoon of water to thin if needed).
  8. Bake for 30 minutes or until puff pastry is lightly golden. All to cool for 10 minutes and enjoy!