PORTIONS: 4
INGREDIENTS
Puff pastry dough
1½
tbsp. vegetable oil
20 oz. skinless, boneless and diced chicken
1 chopped onion
2 minced garlic cloves
3 tbsp. butter
4 tbsp. flour
1 cup chicken broth
2 cups milk
2 diced carrots
2 diced celery ribs
½ cup cooked green peas
2 red bliss potatoes diced
2 tsp. Salt
¼ tsp. ground pepper
2 tsp. chopped fresh oregano
1 tsp. chopped fresh thyme leaves
1 beaten egg
METHOD
Heat the oil in a large frying pan and sauté the onions and garlic
together.
Add chicken and cook it for a few minutes, then add the melted butter
While stirring, add the flour and mix. Cook it for a few minutes.
Pour in the chicken broth, milk, salt and pepper. Mix well.
Add vegetables, potatoes and fresh herbs. Cover the pan. At moderate
heat finish cooking until potatoes are done.
Place the chicken mixture in 4 casseroles.
Cut the puff pastry according to the size of the casseroles. Cover it
and seal the edges pressing on it.
Brush the top with egg wash.
Bake at 425° F. until dough is golden brown.
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