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butter boneless skinless chicken breast onion celery flour chicken broth rosemary peas potato pastry
Viewed: 15 - Published at: 2 years agoIngredients
- 2 Tbsp. butter
- 1 lb. boneless skinless chicken breast
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 Tbsp. flour
- 1 can (10 oz) condensed chicken broth
- 1/4 tsp. dried rosemary leaves
- 1 can (14 oz) peas and diced carrots, drained
- 1 potato, chopped
- 1/2 pkg. (411 g) frozen puff pastry, thawed
Method
- Brown chicken, onion and celery in butter in large saucepan, about 5 minutes or until vegetables are tender.
- Stir in flour.
- Add broth and rosemary.
- Bring to boil, stirring constantly.
- Remove from heat.
- Add peas, carrots and potatoes.
- Pour into 2-qt (2 L) shallow casserole.
- Roll out pastry to fit top of casserole.
- Place on top of chicken mixture, cut slits in pastry to vent.
- Bake at 400F for 25 minutes or until golden brown.
