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Ingredients
- 2 c. To 2-1/2 c chicken broth
- 2 c. Sliced carrots
- 4 sprg fresh rosemary
- 4 ounce Sugar snap peas, halved
- 1 c. Pearl onions
- 2 Tbsp. Unsalted butter
- 2 Tbsp. Flour
- 2 c. Cooked chicken, cut into strips
- 1/2 lb Puff pastry
- 1 x Egg
- 1 tsp Water
Directions
- Bring 1 C. broth to a boil, add in carrots & rosemary, boil 4 min. Drain, reserving liquid. Throw away rosemary. Blanch snap peas, drain, rinse under cool water, add in to carrots.
- Cut a small "X" in the root end of each onion, bieng careful not to cut too deeply, boil onions for 10 min, drain, rinse, peel, set aside.
- Heat butter in a saucepan, add in flour and cook, whisking over medium-low heat for 3 - 4 min. Add in reserved carrot liquid and sufficient broth to equal 2 C. Cook, whisking, till thickened. Add in a sprig of rosemary, cover, set aside to cold.
- Lightly butter 4 - 1-1/2 C. ramekins. Place a portion of chicken in each, followed by a portion of the vegetables. Pour the thickened sauce over each mix. Cover ramekins and place in refrigerator.
- On a cold, floured surface, roll out patry to create a 1/4" thick rectangle.
- Cut into 4 rectangle.
- Whisk water and egg together, brush the outside rim of each ramekin with egg wash. Drape patry over top and seal edges. Trim any excess dough and refrigeratein freezer for 20 min.
- Preheat oven to 475 and bake 15 to 18 min, til pastry is puffed and well-browned.
- Serves 4
- 9
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 4 servings | |
| Calories 626 | |
| Calories from Fat 371 | 59% |
| Total Fat 41.34g | 52% |
| Saturated Fat 13.22g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 257mg | 11% |
| Potassium 527mg | 15% |
| Total Carbs 41.59g | 11% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.81g | 4% |
| Protein 22.78g | 36% |
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