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skinless butter carrots frozen green peas celery onion sage salt cream of chicken soup chicken broth milk pastry Ramkins
Viewed: 45 - Published at: 9 years agoIngredients
- 1 pound skinless, boneless chicken breast halves - cubed
- 2-3 T. unsalted butter
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1 cup sliced celery
- 1/2 cup onion chopped
- 1/2 t. sage (optional)
- Sea salt and freshly ground black pepper to taste
- 1 can cream of chicken soup
- Enough chicken broth to cover chicken and veggies in pot (reserve 1/2 cup chicken broth)
- 1/2 cup milk
- 1 pkg. puff pastry (thawed)
- 6 ramkins
Method
- Preheat oven to 425 degrees F.
- In a Dutch oven, combine chicken, carrots and celery. Add chicken broth to cover and boil for 15 minutes. Last 3 minutes add peas. Remove from heat, drain (save used chicken broth in separate bowl) and set aside.
- In large fry pan add butter and saute onions until translucent. Add onions to chicken mixture. Gently mix together.
- Combine cream of chicken soup, reserved broth, milk
- salt, pepper and sage. Combine. Add to chicken mixture and mix together.
- Butter ramkins.
- Ladle chicken mixture into buttered ramkins.
- Roll out puff pastry sheet and cut out to fit over ramkins. Place cut out pastry on top of ramkins and seal edges. Make small slits in the top of pastry dough to allow steam to escape.
- Bake in the preheated over for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
- Serve with green salad. Bon Appetit!
