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butter onion potatoes carrots weight Mushrooms cognac all-purpose chicken milk chicken fresh or ¼ parsley thyme salt black pepper whole Sheet egg water
Viewed: 64 - Published at: 2 years agoIngredients
- 6 Tablespoons Butter (salted Or Unsalted)
- 1 whole Large Onion, Chopped
- 1- 1/2 pound Potatoes, Peeled And Cut Into Approximate 1" Cubes
- 1 pound Carrots, Cut Into Approximate 1" Pieces
- 10 ounces, weight Mushrooms, Sliced
- 1/2 cups Cognac
- 6 Tablespoons All-purpose Flour
- 2 cups Chicken Stock
- 1 cup Milk
- 5 cups Chicken, Cooked (roasted Or Poached)
- 1 cup Fresh Or Frozen Green Peas
- 5 teaspoons Dried Parsley
- 2- 1/2 teaspoons Dried Thyme
- 1/2 teaspoons Dried Sage
- 3 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 whole Sheet Frozen Puff Pasty, Thawed
- 1 whole Egg Yolk
- 1 teaspoon Water
Method
- Preheat oven to 425 degrees 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 mushrooms 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, 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 the cut puff pastry over dish and crimp down around edge of dish to seal.
- Brush top of pastry with egg wash.
- Bake in a 425 degrees F oven, placing your dish on a baking sheet, for 10 minutes, then cover lightly with aluminum foil and continue baking for another 20-25 minutes.
