Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 package puff pastry, thawed
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Add onion, celery, carrots, and cook until tender.
- Stir in flour and cook for 1 minute.
- Gradually stir in chicken broth and milk, cooking until thickened.
- Add shredded chicken, peas, salt, pepper, and thyme. Stir until well combined.
- Transfer filling to a baking dish and cover with thawed puff pastry. Seal edges and cut slits for steam to escape.
- Bake for 30-35 minutes until pastry is golden brown.
Notes
- You can use leftover turkey instead of chicken.
- Feel free to add your favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Savory
Nutrition
- Serving Size: 1 piece
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg